M. bovis causes TB in humans, most commonly found in cattle and related animals. TB germs can live in inactive form without causing symptoms. Active TB develops when immune system can't control bacterial growth
Pasteurization destroys disease-causing germs and reduces spoilage organisms. Louis Pasteur developed method in 1862 for wine and beer. First milk pasteurization law passed in Chicago in 1908
Pasteurization is mild heat treatment of packaged foods below 100°C. Process destroys pathogens and extends shelf life of packaged foods. Most bacterial spores survive pasteurization process
Fruit juice comes from squeezed or pressed fruit. Brix measures soluble solids concentration in juice solutions. Orange juice ranges from 9-12° Brix, lemon/lime from 7° Brix
Pasteurizing kills harmful bacteria in raw juice. FDA standards require 71-73°C (160-163.4°F) for 15 seconds. Juice should simmer but not boil
Pasteurization slows bacterial growth by heating and cooling food. Unpasteurized milk carries higher bacterial disease risk. Pasteurization kills 90-99% of bacteria in milk