Concept
Pasteurization
Mild heat to reduce pathogen load
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High-yield clue
Pasteurization lowers pathogen load but does NOT sterilize; classic settings are ~63 degrees C for 30 min (LTLT) or ~72 degrees C for 15 sec (HTST).
Overview
Pasteurization uses controlled mild heat to reduce the number of pathogens and spoilage organisms in liquids like milk without sterilizing them. It preserves quality while lowering infection risk.
Classification
- Microbial-control/public-health concept
- Sub-sterilizing mild heat
- Reduces but does not eliminate microbes
Lab & identification clues
- LTLT (batch) vs HTST (flash) vs UHT parameters
- Targets pathogens such as Mycobacterium and Listeria vocabulary
- Spores and some thermoduric organisms can survive
Associations
- Milk-safety and food public-health framing
- Contrasted with sterilization by end goal
- Historically tied to Louis Pasteur
Commonly confused with
- Pasteurization vs sterilization
- LTLT vs HTST
Your notes
Original microbiology concept summary. Sources checked: OpenStax Microbiology 2e, NCBI Bookshelf Medical Microbiology, and CDC/WHO topic pages where applicable; reviewed 2026-06. Educational only; no diagnosis, treatment selection, infection-control instructions, or specimen-handling guidance.