On 20 April 1862, Louis Pasteur and Claude Bernard successfully carried out the first test of pasteurisation, a method devised to prevent microbial contamination in food and drink.
By heating liquids to specific temperatures to kill harmful bacteria, the technique proved effective in preserving wine and milk without altering their quality.
Their experiment marked a turning point in microbiology and public health, laying the foundation for widespread adoption of safer food processing techniques.
