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What is pasteurization?

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Quick answer

Pasteurization is gently heating a food or drink to kill harmful microbes without ruining its taste. Named after Louis Pasteur, it makes milk, juice, and other products safe to drink and last longer, while keeping most of their flavor and nutrition.

Key things to understand

  1. It heats food to a set temperature for a set time to kill pathogens.
  2. It doesn't sterilize completely — it kills the dangerous microbes.
  3. It greatly extends shelf life and improves safety.
  4. Milk, juice, eggs, and canned goods are commonly pasteurized.
  5. It's named after Louis Pasteur, who developed it in the 1860s.

People also ask

Does pasteurization kill all bacteria?
No — it kills the harmful, disease-causing microbes but leaves some harmless ones, which is why pasteurized milk still eventually spoils.
Does pasteurization reduce nutrition?
Only slightly. The gentle heat preserves most nutrients while removing the real danger of foodborne illness.
Why is raw milk considered risky?
Without pasteurization it can carry dangerous bacteria like Listeria, Salmonella, or E. coli that heating would destroy.

Part of the guide: Food & Kitchen Science →