Pasteurization is a process of heating and rapid cooling used to reduce the number of pathogenic bacteria in food products. It is most commonly associated with milk, but is also used in eggs, canned goods, juices, beer, vinegars, wines, and syrups.

Keep in mind

Pasteurization does not sterilize products and some pathogenic bacteria may remain. Most health agencies strongly discourage consuming any dairy products which have not been pasteurized.


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