* Milk: This is the most well-known example. Pasteurization heats milk to a specific temperature for a set time, killing bacteria like E. coli and Salmonella.
* Juice: Fruit juices are often pasteurized to eliminate harmful bacteria and extend shelf life.
* Eggs: Pasteurization of liquid egg products (like egg whites or yolks) is done to kill Salmonella bacteria.
* Wine: Wine is often pasteurized to kill bacteria that can cause spoilage and to improve stability.
* Beer: Some beer undergoes pasteurization, although many craft beers are unpasteurized.
It's important to note that pasteurization does not kill all bacteria. It specifically targets harmful bacteria that can cause illness.
Here are some foods that are NOT typically pasteurized:
* Raw milk: Unpasteurized milk can contain harmful bacteria.
* Unpasteurized cheese: Some cheeses are made from unpasteurized milk, which can carry bacteria.
* Raw meat and poultry: These should be cooked to a safe internal temperature to kill bacteria.
* Fresh produce: Washing produce thoroughly is important for removing harmful bacteria.