Pasteurization is a heat treatment process used to kill harmful bacteria and pathogens in food and beverages. Named after the French scientist Louis Pasteur, this method involves heating liquids, such as milk or juice, to a specific temperature for a set period of time. This process helps to extend shelf life and ensure safety without significantly affecting the taste or nutritional value. The primary goal of pasteurization is to reduce the risk of foodborne illnesses. By eliminating dangerous microorganisms, pasteurized products are safer for consumption. This technique is widely used in the dairy industry and for various other products, including canned goods and some alcoholic beverages.