Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
It is important to note that foods can become contaminated even after they have been pasteurized. For example, all pasteurized foods must be refrigerated. If the pasteurized food is temperature-abused (e.g., if milk or eggs are not kept refrigerated), it could become contaminated. Therefore, it is important to always handle food properly by handling it with clean hands, preventing it from becoming contaminated, and keeping it at a safe temperature.
fruit juices, fruit-based drinks, alcoholic beverages, and fermented drinks have temperatures below 100oC are used for a number of acidic products. In these acidic products, the main concern is inactivation of yeasts and molds, and in some cases heat-resistant enzymes. Generally, the shelf life of such refrigerated products is short, typically from 7 to 10 days, although this can be considerably extended if the for either reducing post processing contamination or employing aseptic processing conditions are taken