Question

Pasteurization makes food stuffs free from
A) vegetative forms of all pathogenic microbes
B) all forms of bacteria
C) Few bacteria only
D) Both A and B

Answer 1

Hint: The process of treating food by heating it to a certain point to kill pathogenic organisms but flavour and the quality of the food do not harm . Beer, wine, fruit juices, cheese and egg products are preserved by pasteurization.

Complete answer:
The process of pasteurization is related with sterilization. In this process, the packaged food stuff and non-packaged food stuff are heated on mild heat around $60^oC$ to $70^oC$ for a short duration of time in order to eliminate pathogens and extend shelf-life. This process frees food from vegetative forms of all pathogenic bacteria. Louis Pasteur was the first scientist who developed this process in 1864.

Additional information:
The risk of food poisoning can be greatly reduced by pasteurization and extends shelf life by days or weeks. Sometimes, it does affect the texture, flavor, and nutritional value of the food stuff.We can take an example. Pasteurization increases vitamin A concentration increases during pasteurization, vitamin B2 concentration decreases, and affects several other vitamins for which milk is not a major nutritional source. The colour difference between pasteurized and unpasteurized milk is by the homogenization step prior to pasteurization.

Thus, the correct answer is option “A” i.e, 'Vegetative forms of all pathogenic bacteria.'

Note: Pasteurization of vegetables causes some tissue softening and nutrient changes. Some nutrient levels are destroyed, while others are increased.