Definition of Pasteurization – Nursing is a profession within the healthcare sector focused on the care of individuals, families, and communities so they may attain, maintain, or recover optimal health and quality of life. Nurses may be differentiated from other healthcare providers by their approach to patient care, training, and scope of practice. Nurses practice in many specialisms with differing levels of prescriber authority.
Many nurses provide care within the ordering scope of physicians, and this traditional role has shaped the public image of nurses as care providers. However, nurses are permitted by most jurisdictions to practice independently in a variety of settings depending on training level. In the postwar period, nurse education has undergone a process of diversification towards advanced and specialized credentials, and many of the traditional regulations and provider roles are changing.
Nurses develop a plan of care, working collaboratively with physicians, therapists, the patient, the patient’s family, and other team members, that focus on treating illness to improve quality of life. Nurses may help coordinate the patient care performed by other members of an interdisciplinary healthcare team such as therapists, medical practitioners, and dietitians. Nurses provide care both interdependently, for example, with physicians, and independently as nursing professionals.
Definition of Pasteurization
Definition of Pasteurization:
Pasteurization may be defined as the process by which milk is heated upto such a temperature & for such a period of time to destroy the microorganisms within the milk without altering the composition, flavor color & nutritive value of milk
Methods:
- Holding method-63°C for 30 minutes
- Flash method-72°C for 15 secondse
- HTST method-High temperature short time
Uses: For the sterilization/killing of organism of milk & milk products causes milk borne diseases.
Bacteria removed by pasteurization:
- Mycobacterium bovis
- Salmonella
- Escherichia coli
- Brucella abortus
Advantages of pasteurization over the boiling: Boiling causes destruction of many nutrients flavor of the milk, but pasteurization preserves all the quality of the milk.
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