Question on: SS2 Biology - Food production and storage

Pasteurization is a heat treatment process used to kill or inactivate harmful microorganisms present in food and beverages. Named after the French scientist Louis Pasteur, pasteurization helps to ensure the safety and extend the shelf life of perishable products. The most common application of pasteurization is in the dairy industry, where milk is heated to a specific temperature for a specified time to destroy pathogens while retaining its nutritional value. Pasteurization also plays a crucial role in the preservation of other beverages like fruit juices, beer, and wine. By eliminating or reducing the microbial load, pasteurization helps to safeguard public health and allows for the widespread availability of safe and wholesome food and drinks.

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