What is the Point of Pasteurizing?

                The goal of pasteurizing is to reduce the amount of bacteria in food and make diseases caused by those bacteria less likely. There are a few types of pasteurization, and the main differences between them are the temperature and the length of time needed to complete the process. The higher the temperature, the shorter the time needed for the food to be at that temperature to kill sufficient bacteria. Pasteurization also extends the shelf-life of foods because there is less bacteria to grow and cause the food to spoil.

One of the most common foods that are pasteurized is milk. Unpasteurized milk, more commonly called raw milk, has recently been in the headlines. While some promote supposed health benefits of raw milk, the medical community warns people not to drink it due to the risk of contracting diseases from bacteria in it. While there are some vitamins that can be degraded by heat and pasteurization, these are not the vitamins that are found in large quantities in milk to begin with.

As an aside, there are some vitamins in fruits and vegetables that are degraded from heat, and therefore are found in fewer quantities in cooked fruits and vegetables. Don’t worry though! There are still plenty vitamins and minerals in produce. Go ahead, eat fruits and vegetables raw, cooked, grilled, steamed, or however you like them. As long as you are having a variety of fruits and vegetables, it is quite unlikely you will develop a deficiency by cooking your produce.

Let me know if you have questions about specific foods that are pasteurized.