Pasteurization takes place when mild heat is introduced to water and packaged foods (for example; milk). The heat temperature is usually less than 100 °C, in order to eliminate pathogens and increase longevity. In order for this process to take place, the numbers of vegetative forms needed to be reduced to the bearest minimum level.
Pasteurization is a process where certain foods like milk and wine are treated to mild heat usually less than 100°C (212°F)in order to kill most heat resistant vegetative pathogens, destroy and describe enzymes that cause spoilage or risk of diseases and extend the shelf live. Pasteurization is designed to kill all the vegetative forms through mild heat treatment. Sterilization kill spores and not pasteurization.
C. esophagus. it does not secrete any enzymes. its just do peristalsis. which is a rhythmic contractions and relaxations of muscles to push food along the gut
