What is the effects of pasteurisation?

Pasteurization is a heat treatment process that kills or inactivates harmful microorganisms in food and beverages, thereby enhancing safety and extending shelf life. It effectively reduces the risk of foodborne illnesses caused by pathogens such as bacteria, viruses, and parasites. While it preserves the nutritional quality and flavor of many products, some heat-sensitive vitamins may be diminished. Overall, pasteurization plays a crucial role in food safety and public health.