Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +44-1518-081136

Short Communication - Journal of Food Technology and Preservation (2023) Volume 7, Issue 6

Pasteurization and public health: The impact on disease prevention.

Sumeyye Inanoglu*

Department of Biological Systems Engineering, Washington State University, Washington, USA

*Corresponding Author:
Sumeyye Inanoglu
Department of Biological Systems Engineering
Washington State University
Washington, USA

Received: 22-Oct-2023, Manuscript No. AAFTP-23-120386;Editor assigned: 25-Oct-2023, PreQC No. AAFTP-23-120386(PQ);Reviewed: 01-Nov-2023, QC No. AAFTP-23-120386;Revised: 10-Nov-2023, Manuscript No. AAFTP-23-120386 (R); Published: 15-Nov-2023, DOI:10.35841/2591-796X-7.6.204

Citation: Inanoglu S. Pasteurization and public health: The impact on disease prevention. J Food Technol Pres. 2023;7(6):204

Visit for more related articles at Journal of Food Technology and Preservation


In the realm of food safety and public health, pasteurization stands as a stalwart guardian against the threat of harmful microorganisms lurking in our food and beverages. This crucial process, named after the pioneering French scientist Louis Pasteur, has had a profound impact on disease prevention. The genesis of pasteurization: The story of pasteurization begins in the 19th century with the ground-breaking work of Louis Pasteur. Concerned with the spoilage of beverages such as wine and beer, Pasteur discovered that heat treatment could eliminate harmful bacteria and extend the shelf life of these products. This discovery laid the foundation for pasteurization, a process that would later prove instrumental in preventing the transmission of diseases through contaminated foods [1,2].

Understanding pasteurization: Pasteurization is a heat treatment process designed to eliminate or reduce harmful microorganisms in food and beverages. The two most common methods are high-temperature short-time (HTST) and low-temperature long-time (LTLT). HTST involves rapidly heating the liquid to a high temperature for a short duration, while LTLT employs lower temperatures for a longer duration. Both methods effectively destroy or inactivate pathogens without compromising the overall quality of the product. Milk pasteurization: a milestone in public health: One of the most significant applications of pasteurization is in the dairy industry, particularly in the treatment of milk. Before the widespread adoption of pasteurization, raw milk was a common source of bacterial contamination, leading to outbreaks of diseases such as tuberculosis, brucellosis, and foodborne illnesses. Pasteurization of milk has since become a cornerstone in preventing the transmission of these diseases to consumers [3,4].

Preventing foodborne illnesses: Beyond dairy, pasteurization has been applied to a variety of food products, including fruit juices, canned goods, and liquid eggs. The process eliminates harmful bacteria, parasites, and viruses that could otherwise pose a serious risk to public health. By preventing foodborne illnesses, pasteurization has played a pivotal role in reducing the incidence of gastrointestinal infections and related complications. Controversies and challenges: Despite its undeniable benefits, pasteurization has not been without its controversies. Some argue that the process may compromise the nutritional quality of foods by destroying beneficial enzymes and vitamins. However, proponents assert that the risks associated with consuming raw or unpasteurized products far outweigh any potential nutritional drawbacks. Striking a balance between food safety and nutrient preservation remains a subject of ongoing debate [5,6].

Global impact on waterborne diseases: In addition to its role in the food industry, pasteurization has also been applied to water treatment. The solar water disinfection (Sodis) method, inspired by pasteurization principles, involves exposing water to sunlight to eliminate pathogenic microorganisms. This low-cost and accessible technique has had a significant impact in regions where access to clean water is limited, preventing waterborne diseases and improving public health outcomes. Pasteurization and emerging pathogens: As our understanding of microbiology evolves, so too does the need for advancements in pasteurization techniques. The process continues to be refined to address emerging pathogens and new challenges in food safety. From the threat of antibiotic-resistant bacteria to emerging viral infections, pasteurization remains a vital tool in the prevention of foodborne and waterborne diseases [7,8].

Public awareness and education: While pasteurization has undoubtedly improved public health outcomes, its effectiveness relies on public awareness and adherence to safety practices. Educating consumers about the importance of consuming pasteurized products and avoiding raw or unpasteurized items is crucial in preventing outbreaks of diseases associated with contaminated foods. The future of pasteurization: innovations and challenges: Innovations in food processing technology continue to shape the future of pasteurization. From advancements in heat exchangers to novel methods such as pulsed electric fields, researchers are exploring ways to enhance the efficiency of pasteurization while addressing concerns about nutrient retention and product quality. As we face new challenges in a globalized and interconnected world, the role of pasteurization in safeguarding public health remains as critical as ever [9].

Pasteurization stands as a testament to the transformative power of scientific discovery in the realm of public health. From its humble origins in a French laboratory to its global impact on preventing foodborne and waterborne diseases, pasteurization continues to be a cornerstone of food safety. As we navigate the evolving landscape of microbiology and emerging pathogens, the lessons learned from Louis Pasteur’s groundbreaking work serve as a beacon, guiding us toward a future where the prevention of diseases through effective food processing remains a paramount goal in global public health [10].


  1. Calahorrano-Moreno MB, Ordoñez-Bailon JJ, Baquerizo-Crespo RJ, et al. Contaminants in the cow's milk we consume? Pasteurization and other technologies in the elimination of contaminants. F1000Research. 2022;11.
  2. Indexed at, Google Scholar, Cross Ref

  3. Inanoglu S, Barbosa?Cánovas GV, Sablani SS, et al. High pressure pasteurization of low acid chilled ready to eat food. Compr Rev Food Sci Food Saf. 2022;21(6):4939-70.
  4. Indexed at, Google Scholar, Cross Ref

  5. Dhar R, Basak S, Chakraborty S. Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design. Compr Rev Food Sci Food Saf. 2022;21(1):499-540.
  6. Indexed at, Google Scholar, Cross Ref

  7. Shaik L, Chakraborty S. Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Compr Rev Food Sci Food Saf. 2022;21(6):4716-37.
  8. Indexed at, Google Scholar, Cross Ref

  9. Jiang H, Gu Y, Gou M, et al. Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods. Crit Rev Food Sci Nutr. 2020;60(9):1417-30.
  10. Indexed at, Google Scholar, Cross Ref

  11. O’Connor DL, Ewaschuk JB, Unger S. Human milk pasteurization: Benefits and risks. Curr Opin Clin Nutr Metab Care. 2015;18(3):269-75.
  12. Indexed at, Google Scholar, Cross Ref

  13. Peng J, Tang J, Barrett DM, et al. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Crit Rev Food Sci Nutr. 2017;57(14):2970-95.
  14. Indexed at, Google Scholar, Cross Ref

  15. Bermudez?Aguirre D, Niemira BA. A review on egg pasteurization and disinfection: Traditional and novel processing technologies. Compr Rev Food Sci Food Saf. 2023;22(2):756-84.
  16. Indexed at, Google Scholar, Cross Ref

  17. Pitino MA, O’Connor DL, McGeer AJ, et al. The impact of thermal pasteurization on viral load and detectable live viruses in human milk and other matrices: A rapid review. Appl Physiol Nutr Metab. 2021;46(1):10-26.
  18. Indexed at, Google Scholar, Cross Ref

  19. Liu S, Wei X, Tang J, et al. Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes. Crit Rev Food Sci Nutr. 2023;63(21):5306-21.
  20. Indexed at, Google Scholar, Cross Ref


Get the App