What does pasteurization do to food?

The process of pasteurization is primarily focused on heat treatment to eliminate harmful bacteria and pathogens that can cause foodborne illnesses. By applying a specific temperature for a set amount of time, pasteurization effectively inactivates or destroys a wide range of microorganisms without compromising the food's nutritional value and overall quality.

This method is widely used for various products, particularly liquids such as milk and juices, to ensure they are safe for consumption. It is important to note that pasteurization does not aim to kill all bacteria present in food; instead, it targets those that are harmful, allowing beneficial bacteria and the food itself to remain intact.

While pasteurization does help in extending the shelf life of certain products, it does not preserve food indefinitely or enhance the flavor profile directly. Its primary function is safety through the reduction of pathogenic microbes.