Pasteurized

Pasteurization is a process of heating a food, typically a liquid, to a specific temperature for a set period to kill harmful microorganisms like bacteria, viruses, and yeasts. This process extends the shelf life of the food and makes it safer to consume. It is commonly applied to milk, juices, and other beverages.

Pasteurization is primarily used to improve food safety and extend shelf life by reducing the number of spoilage microorganisms. It is most frequently applied to dairy products like milk and cheese, as well as fruit juices, eggs, and seafood. This process helps prevent foodborne illnesses without significantly altering the food's nutritional value or taste.

Pasteurization is a widely accepted food safety practice. The U.S. Food and Drug Administration (FDA) requires pasteurization for milk and milk products sold commercially. International bodies like the World Health Organization (WHO) also support pasteurization as a key public health measure to prevent the spread of foodborne diseases. There are no known adverse health effects associated with consuming pasteurized foods at typical intake levels.