pasteurized

简明释义

英[/ˈpeɪstʃəraɪzd/]美[/ˈpeɪstʃəraɪzd/]

adj. 巴氏消毒的

英英释义

单词用法

同义词

反义词

例句

1.It is pasteurized and has more moisture so it can be stored longer and melts easier.

经过高温消毒后，水分含量增加，适合长时间储藏，而且容易融化。

2.Using milk that has not been pasteurized can be dangerous.

食用未经消毒的牛奶可能会发生危险。

3.Results:The positive rate of 69 milk samples was 8.70%. No antibiotics in import pasteurized milk and milk powder were detected.

结果：69份样本中抗生素残留总阳性率为8.70%，其中进口消毒牛奶及奶粉中未检出抗生素。

4.Again, this is not true. Even raw organic milk is not safe. Only organic milk that has been pasteurized is safe to drink.

这个也不对，即使有机生奶仍然不安全。只有经过巴氏灭菌的有机生奶才可以安全饮用。

5.Dried whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.

干蛋白是通过干燥的形式在指定时间和温度下用巴氏杀菌处理的。

6.The law requires that all egg products distributed for consumption be pasteurized.

《蛋制品检测法》要求所有商用的蛋制品必须经过巴氏杀菌处理。

7.Meyenbergò Instant Powdered Goat Milk is made from fresh, Grade A pasteurized goat milk.

美恩宝速溶羊奶粉是从A级新鲜山羊奶经巴氏消菌法提炼。

8.The milk we bought from the store is pasteurized.

我们从商店买的牛奶是巴氏消毒过的。

9.It's important to drink only pasteurized juices to avoid foodborne illnesses.

为了避免食源性疾病，饮用只含有巴氏消毒过的果汁是很重要的。

10.You can find pasteurized products in the dairy section of the supermarket.

你可以在超市的乳制品区找到巴氏消毒过的产品。

11.Many cheeses are made from pasteurized milk to ensure safety.

许多奶酪是用巴氏消毒过的牛奶制作的，以确保安全。

12.I prefer pasteurized eggs in my recipes for better health.

我在食谱中更喜欢使用巴氏消毒过的鸡蛋，以促进健康。

作文

The process of making food and beverages safe for consumption is crucial in today's world, and one of the most significant methods employed in this regard is the technique known as pasteurized. This method involves heating a liquid or food to a specific temperature for a certain period to kill harmful bacteria and pathogens without compromising the taste or nutritional value. The term pasteurized originates from the name of French scientist Louis Pasteur, who developed this method in the 19th century. His groundbreaking work not only revolutionized food safety but also laid the foundation for modern microbiology.In our daily lives, we encounter pasteurized products more often than we realize. For instance, milk is one of the most commonly pasteurized items available in grocery stores. The pasteurized milk process typically involves heating the milk to at least 161 degrees Fahrenheit (72 degrees Celsius) for about 15 seconds. This treatment effectively eliminates harmful bacteria such as Salmonella, Listeria, and E. coli, making the milk safe for consumption. As a result, pasteurized milk has a longer shelf life compared to raw milk, which can spoil quickly and pose health risks.Moreover, the benefits of consuming pasteurized products extend beyond just safety. Many people prefer the taste of pasteurized milk over raw milk because the heating process enhances its flavor and aroma. Additionally, pasteurized milk is often fortified with vitamins and minerals, contributing to better overall health. This is particularly important for children, pregnant women, and individuals with weakened immune systems, who may be more susceptible to foodborne illnesses.Another example of a pasteurized product is fruit juice. Many commercial juices undergo pasteurized processes to ensure that they are free from harmful microorganisms. The pasteurized juice not only tastes fresher but also retains most of its nutritional content, making it a popular choice among health-conscious consumers. In contrast, unprocessed juices can harbor bacteria that pose serious health risks, especially if consumed by vulnerable populations.Despite the clear advantages of pasteurized products, some people still advocate for the consumption of raw foods and drinks. They argue that raw products contain more nutrients and beneficial enzymes that may be destroyed during the pasteurized process. While there may be some truth to this claim, it is essential to weigh the risks associated with consuming raw products against the benefits of food safety. The potential dangers posed by harmful bacteria in raw dairy products, for example, can lead to severe illnesses and even hospitalization.In conclusion, understanding the significance of pasteurized foods and beverages is vital for making informed choices about what we consume. The pasteurized process plays a crucial role in enhancing food safety, extending shelf life, and preserving taste. While there are advocates for raw foods, the overwhelming evidence supporting the safety and benefits of pasteurized products cannot be ignored. As consumers, we must prioritize our health and make educated decisions regarding the food we choose to enjoy. Embracing pasteurized products is a step towards ensuring that we protect ourselves and our loved ones from foodborne illnesses while still enjoying delicious and nutritious options.

在当今世界，确保食品和饮料安全消费的过程至关重要，而在这方面采用的最重要的方法之一就是被称为巴氏消毒的技术。这种方法涉及将液体或食物加热到特定温度，在一定时间内杀死有害细菌和病原体，而不影响其味道或营养价值。术语巴氏消毒源于法国科学家路易·巴斯德的名字，他在19世纪开发了这种方法。他的开创性工作不仅彻底改变了食品安全，还为现代微生物学奠定了基础。在我们的日常生活中，我们比我们意识到的更频繁地接触到巴氏消毒产品。例如，牛奶是商店中最常见的巴氏消毒商品之一。巴氏消毒牛奶的过程通常涉及将牛奶加热到至少161华氏度（72摄氏度），持续约15秒。这种处理有效消除了有害细菌，如沙门氏菌、李斯特菌和大肠杆菌，使牛奶安全可饮用。因此，巴氏消毒牛奶的保质期比生牛奶长得多，后者容易变质并可能带来健康风险。此外，消费巴氏消毒产品的好处不仅仅在于安全性。许多人更喜欢巴氏消毒牛奶的味道，因为加热过程增强了其风味和香气。此外，巴氏消毒牛奶通常会添加维生素和矿物质，有助于改善整体健康。这一点对儿童、孕妇和免疫系统较弱的人尤其重要，他们可能更容易受到食源性疾病的影响。另一个巴氏消毒产品的例子是果汁。许多商业果汁经过巴氏消毒处理，以确保它们不含有害微生物。巴氏消毒果汁不仅味道更新鲜，而且保留了大部分营养成分，使其成为健康意识消费者的热门选择。相比之下，未经处理的果汁可能滋生细菌，特别是对于易感人群来说，饮用可能会带来严重的健康风险。尽管消费巴氏消毒产品的明显优势，但仍然有些人提倡生食和饮品的消费。他们认为，生产品含有更多的营养物质和有益酶，这些在巴氏消毒过程中可能会被破坏。虽然这一说法可能有一定的道理，但权衡消费生产品的风险与食品安全的好处是至关重要的。例如，生乳制品中潜在的危险可能导致严重的疾病，甚至住院。总之，理解巴氏消毒食品和饮料的重要性，对于我们做出明智的消费选择至关重要。巴氏消毒过程在提高食品安全性、延长保质期和保持口味方面发挥着关键作用。虽然有人主张生食，但支持巴氏消毒产品的安全性和好处的压倒性证据不容忽视。作为消费者，我们必须优先考虑我们的健康，并就我们选择享用的食物做出明智的决策。接受巴氏消毒产品是确保我们保护自己和所爱之人免受食源性疾病侵害，并同时享受美味和营养选择的一步。