Pasteurization is a process that is based on heat treatment of products, such as juices, eggs, milk and dairy products, to destroy microorganisms that carry diseases (pathogens) and cause spoilage. Heat is deadly to microorganisms, but each species has its own heat tolerance. Therefore, the duration of the pasteurization process and the corresponding temperatures vary with each product. The main purpose of this type of heat treatment is to kill all pathogenic bacteria and leave an acceptable concentration of perishable microorganisms without reducing the quality of the final product.
