Pasteurellosis
[pas-ter-uh-loh-sis] /ˌpæs tər əˈloʊ sɪs/
noun, Veterinary Pathology.
1.
.
pasteurellosis pas·teu·rel·lo·sis (pās’chər-ə-lō’sĭs, pās’tər-)
n.
Infection with bacteria of the genus Pasteurella.
Read Also:
- 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 […]
- Pasteurised
[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 […]
- Pasteurising
[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 […]
- Pasteurism
/ˈpæstəˌrɪzəm; -stjə-; ˈpɑː-/ noun (med) 1. a method of securing immunity from rabies in a person who has been bitten by a rabid animal, by daily injections of progressively more virulent suspensions of the infected spinal cord of a rabbit that died of rabies 2. a similar method of treating patients with other viral infections […]
- Pasteurization
[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 […]