The Pasteurization of France

The Pasteurization of France refers to the process of organizing and implementing principles of scientific management, inspired by Louis Pasteur’s discoveries, to improve public health and industry. In the late 19th and early 20th centuries, it involved applying scientific methods to control disease, such as using heat to eliminate harmful bacteria in milk and other products. This approach helped modernize agriculture, healthcare, and food safety in France, reducing illness and increasing efficiency. Essentially, it symbolizes France’s commitment to integrating scientific advancements into public health policies for the betterment of society.