What does pasteurization primarily prevent?

Pasteurization is a heat treatment process primarily designed to kill or inactivate harmful bacteria and pathogens in food and beverages, particularly in raw milk. The process involves heating the liquid to a specific temperature for a set period and then cooling it rapidly. This method significantly reduces the microbial load, which helps prevent the spoilage of milk by extending its shelf life and making it safer for consumption.

While pasteurization does indeed reduce the risk of foodborne illnesses (often associated with bacteria found in raw milk), its primary function centers around protecting against spoilage organisms that can affect the quality and safety of milk during storage. By killing off these microorganisms, pasteurization plays a crucial role in maintaining the freshness and safety of milk for consumers.