What is the function of pasteurization?

The function of pasteurization is primarily to kill harmful bacteria in food and beverages. This process involves heating food or liquids to a specific temperature for a certain period, which significantly reduces the number of pathogenic microorganisms and helps ensure safety for consumption. By effectively destroying or inactivating these harmful bacteria, pasteurization helps prevent foodborne illnesses, making it a critical step in food safety.

While some methods of pasteurization can contribute to slight changes in flavor or appearance, these are not its primary aims. Instead, the focus is squarely on ensuring that the food and beverages are safe to drink or eat by eliminating pathogens that can cause illness. Additionally, while pasteurization can have an effect on shelf life, it does not inherently increase shelf life without refrigeration; other methods or preservatives are often needed for that purpose. Overall, the key benefit of pasteurization lies in its role in public health safety through the reduction of harmful microorganisms.