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.