Pasteurization

food safety · heat treatment · preservation

Gentle heat works. Pasteurization heats food to less than 100 degrees Celsius (212 degrees Fahrenheit), which is hot enough to kill dangerous germs but not hot enough to fully cook the food.

Kills the bad guys. The process destroys harmful bacteria and other microorganisms that can make us sick or spoil our food. It stops enzymes from breaking down the food too quickly.

Makes milk safer. Milk is one of the most common foods pasteurized because raw milk can carry dangerous bacteria. Heating it kills these germs while keeping the milk nutritious.

Extends shelf life. By eliminating microorganisms that cause spoilage, pasteurized foods stay fresh in your fridge much longer than they would otherwise.

Spores survive. Interestingly, some tough bacterial spores can actually survive pasteurization, but most of the dangerous pathogens that make us sick do not.