Pasteurization is a technique used to treat food by heating it to a specific temperature to eliminate harmful organisms without compromising the food's taste or quality. For example, milk undergoes pasteurization by being heated to approximately 145°F (63°C) for 30 minutes, or through the "flash" method where it is heated to 160°F (71°C) for 15 seconds, then quickly cooled to below 50°F (10°C) for storage. This process is also applied to fruit juices, cheese, and egg products. However, unpasteurized fresh-squeezed fruit juices pose health risks, as evidenced by certain outbreaks. The method is named after Louis Pasteur, a French chemist and biologist, who invented pasteurization, formulated the germ theory, pioneered microbiology, and developed the first vaccines for several diseases, including rabies. Pasteur's contributions to medicine are so significant that his name is associated with many scientific terms and discoveries, such as the Pasteur effect, Pasteurella bacteria, and various infections and conditions named after him.