What method do pasteurizers use to disinfect?

The method that pasteurizers use to disinfect is through heated water. Pasteurization involves heating liquids or food products to a specific temperature for a set period to eliminate pathogenic microorganisms and extend shelf life without compromising the quality of the product. This process is named after Louis Pasteur, who developed it to stop spoilage caused by microbes.

In heated water pasteurization, the liquid is typically heated to at least 60°C (140°F) for a defined period, ensuring that harmful bacteria, viruses, and molds are effectively killed while leaving beneficial components largely intact. This method is widely used for dairy products, juices, and other consumables that require microbial safety while retaining their original flavors and nutritional value.

The other options generally involve different disinfection methods. Chemicals may introduce residues and require careful management to avoid potential harm and maintain food safety. Cold water does not have the thermal energy required to kill most pathogens effectively. Steam sterilization, while effective, typically operates at higher pressures and temperatures and is used for sterilization rather than pasteurization. Hence, heated water is the correct method used in pasteurization for disinfection purposes.