I. ˌpas(h)chərə̇ˈzāshən, -stər-, -ˌrīˈ- noun
( -s )
Etymology: pasteurize + -ation
1. : a method devised by Pasteur to check fermentation (as in wine or milk) involving the partial sterilization of a substance (as a fluid) at a temperature and for a length of time that does not greatly change its chemical composition but does destroy many pathogenic organisms and other undesirable bacteria though spores and thermoduric organisms (as lactic acid bacteria) survive
2. : the use of electricity, hot water, or steam to bring soil (as in a greenhouse bench) to a temperature of 180°F for a period of 30 minutes in order to kill nematodes, weed seeds, and various fungi and bacteria — compare sterilization
II. noun
: partial sterilization of perishable food products (as fruit or fish) with radiation (as gamma rays)