Who was the French chemist that discovered that heat can kill bacteria that spoil liquids?

The discovery that heat can kill bacteria and thereby prevent spoilage in liquids is attributed to Louis Pasteur. He conducted experiments that demonstrated the role of microbes in the fermentation and spoilage processes. Pasteur developed a method known as pasteurization, where liquids like milk and wine are heated to a specific temperature for a set period to kill harmful bacteria while preserving the liquid's quality. This groundbreaking work not only advanced the field of microbiology but also had significant implications for public health and food safety.

Antoine Lavoisier, while a key figure in chemistry, is primarily known for his role in the chemical revolution and the formulation of the law of conservation of mass. Henri Becquerel is famous for his discovery of radioactivity, and Émile Roux was known for his work in immunology and collaboration with Pasteur but did not make the specific discovery regarding heat and bacterial death.