What is the process of pasteurisation designed to achieve?

Pasteurisation is a heat treatment process aimed specifically at killing harmful microorganisms that can cause foodborne illnesses. By heating food or liquids to a specific temperature for a set period, pasteurisation effectively destroys pathogenic bacteria and other microorganisms without significantly affecting the taste or nutritional quality of the food.

While increasing shelf life can be an indirect benefit of pasteurisation, the primary goal is to ensure the safety of food by eliminating potential health risks. Therefore, the focus is on removing pathogens rather than enhancing flavor, increasing shelf life, or improving nutritional content, which distinguishes this process from other food preservation techniques.