What is the role of pasteurization in preventing foodborne illnesses in dairy?

The role of pasteurization in preventing foodborne illnesses in dairy primarily revolves around its ability to kill harmful pathogens. During the pasteurization process, milk is heated to a specific temperature for a set period of time, effectively destroying bacteria, viruses, and other microorganisms that can cause sickness. This step not only helps ensure the safety of the dairy product but also contributes to extending its shelf life by reducing the microbial load present in the milk. By minimizing the presence of spoilage-causing bacteria, pasteurized dairy products can be stored for longer periods under appropriate conditions without deteriorating in quality or becoming unsafe for consumption. This is why pasteurization is a critical practice in the dairy industry for both consumer safety and product preservation.