Pasteurization ko pasteurization wani tsari ne wanda ke kashe microbes (mafi yawan kwayoyin cuta) a cikin abinci da abin sha, kamar madara, ruwan 'ya'yan itace, abincin gwangwani, jaka a cikin akwati da injin cika akwati da jaka a cikin akwatin filler inji da sauransu.
Masanin kimiyya dan kasar Faransa Louis Pasteur ne ya kirkiro shi a karni na sha tara.A shekara ta 1864 Pasteur ya gano cewa dumama giya da ruwan inabi ya isa ya kashe yawancin ƙwayoyin cuta da ke haifar da lalacewa, suna hana waɗannan abubuwan sha su zama masu tsami.Tsarin yana cimma wannan ta hanyar kawar da ƙwayoyin cuta masu cutarwa da rage ƙananan lambobi don tsawaita ingancin abin sha.A yau, ana amfani da pasteurization sosai a cikin masana'antar kiwo da sauran masana'antar sarrafa abinci don cimma nasarar adana abinci da amincin abinci.
Ba kamar haifuwa ba, pasteurization ba ana nufin ya kashe duk ƙwayoyin cuta a cikin abinci ba.Maimakon haka, yana da nufin rage adadin ƙwayoyin cuta masu amfani don haka ba za su iya haifar da cututtuka ba (zaton an adana samfurin pasteurized kamar yadda aka nuna kuma ana cinye shi kafin ranar karewa).Haifuwar sikelin kasuwanci ba abu ne na gama-gari ba saboda yana yin illa ga dandano da ingancin samfurin.Wasu abinci, kamar kayan kiwo, ɓangaren litattafan 'ya'yan itace na iya zama mai zafi sosai don tabbatar da lalata ƙwayoyin cuta.
Lokacin aikawa: Afrilu-25-2019