What is the primary purpose of pasteurisation in food processing?

The Correct answer is To kill harmful microorganisms.

Key Points

• Pasteurisation is a process primarily aimed at reducing or eliminating harmful microorganisms present in food and beverages such as milk, juice, and canned products.
• It involves heating the food or liquid to a specific temperature for a specific period of time and then rapidly cooling it.
• The temperature used in pasteurisation is high enough to destroy pathogenic bacteria, such as Salmonella, Listeria, and E. coli, but not high enough to significantly affect the food’s flavour or nutritional content.
• This process was developed by Louis Pasteur, a French microbiologist, in the mid-19th century.
• Pasteurisation is widely used in the food industry to ensure the safety and extended shelf life of products without the need for chemical preservatives.
• Common examples of pasteurised products include milk, cheese, yogurt, fruit juices, and canned foods.
• Pasteurisation is crucial for public health, as it prevents the spread of foodborne illnesses caused by microbial contamination.
• Various methods of pasteurisation include High-Temperature Short-Time (HTST), Ultra-High Temperature (UHT), and Batch Pasteurisation, each serving specific purposes based on the product being treated.

 Additional Information

• To enhance flavour
  • Pasteurisation does not primarily aim to enhance the flavour of food. However, in some cases, it may slightly alter the flavour of products like milk or juice due to heat treatment.
  • Flavour enhancement is typically achieved through processes like fermentation, seasoning, or blending rather than pasteurisation.
• To increase nutritional value
  • Pasteurisation is not designed to enhance the nutritional content of food. Instead, its goal is to maintain the existing nutritional value while ensuring food safety.
  • In some cases, heat treatment might slightly reduce certain heat-sensitive nutrients, such as Vitamin C, but the impact is generally minimal.
• To improve texture
  • Improving texture is not a primary function of pasteurisation. Processes like homogenisation, emulsification, or whipping are used to modify texture in food products.
  • Pasteurisation may indirectly affect texture in products like milk or yogurt by stabilising microbial activity.