Pasteurization is a process used to heat food and beverages to a specific temperature for a set period of time. This method helps kill harmful bacteria and pathogens without significantly affecting the taste or nutritional value of the product. Common items that undergo pasteurization include milk, juice, and canned foods. The technique was named after the French scientist Louis Pasteur, who developed it in the 19th century. By reducing the number of microorganisms, pasteurization extends the shelf life of products and makes them safer for consumption. It is an essential practice in the food industry to ensure public health.