## **Core Concept**
Pasteurization is a process that kills harmful bacteria and other pathogens in liquids, such as milk and juice, through heat treatment. This method is named after Louis Pasteur, who developed it. The process involves heating the liquid to a specific temperature for a certain period.

## **Why the Correct Answer is Right**
The correct temperature used in pasteurization is **63°C for 30 minutes** or **72°C for 15 seconds**. These parameters are critical for inactivating pathogenic bacteria, such as *Mycobacterium tuberculosis* and *Coxiella burnetii*, while preserving the nutritional and sensory qualities of the product. The traditional method involves heating to **63°C (145°F) for 30 minutes**, which is a longer, lower-temperature process.

## **Why Each Wrong Option is Incorrect**
- **Option A:** Lower temperatures are not sufficient for effective pasteurization, as they may not adequately inactivate all pathogenic bacteria.
- **Option B:** While higher temperatures can be used for shorter periods (e.g., **72°C for 15 seconds**), **80°C** is not a standard temperature for pasteurization and could unnecessarily alter the product's characteristics.
- **Option D:** **30°C** is much too low for pasteurization and would not effectively reduce bacterial loads.

## **Clinical Pearl / High-Yield Fact**
A key point to remember is that pasteurization does not sterilize the product; it significantly reduces the number of viable pathogens, making the product safe for consumption. This process is crucial in public health for preventing the spread of diseases through contaminated food and water.

## **Correct Answer:** C. 63°C for 30 minutes.