How does pasteurization make milk safer to drink?

Pasteurization makes milk safer to drink by using a controlled heat-treatment process to destroy pathogenic microorganisms that can cause serious foodborne illness.12

Raw milk can harbor harmful bacteria such as E. coli, Salmonella, Listeria, and Campylobacter, as well as the pathogen responsible for tuberculosis. By briefly heating the milk to specific temperatures—such as 72 °C (162 °F) for 15 seconds in high-temperature–short-time (HTST) pasteurization—these disease-causing microbes are eliminated without sterilizing the milk or significantly altering its nutritional value.123

This process is a vital public health measure, as it drastically reduces the risk of outbreaks and infections, particularly for vulnerable populations like children, pregnant women, and those with weakened immune systems. Additionally, by lowering the overall microbial count, pasteurization helps slow spoilage, thereby extending the storage life of the product.231