Pasteur suggested that spoilage of food products by bacteria could be prevented by improving hygiene and that spoilage of a liquid could be prevented by maintaining a temperature of between 50 and 60 degrees Celsius for a few minutes.
यह तरीक़ा असामान्य फरमॆंटेशन रोकने के लिए पहले दाखमधु पर प्रयोग किया गया ।