MPPSC 2016 General Studies Solved Paper-1

(A) Pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to sterilise foods by destroying or inactivating organisms that contribute to spoilage, including vegetative bacteria but not bacterial spores.