Pasteurella pestis

Pasteurella pestis Pasteurella pes·tis (pěs’tĭs)
See Yersinia pestis.


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  • Pasteurellosis

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  • Pasteurise

    [pas-chuh-rahyz, pas-tuh-] /ˈpæs tʃəˌraɪz, ˈpæs tə-/ verb (used with object), pasteurized, pasteurizing. 1. to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering […]

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