IGCSE Biology glossary
Pasteurisation
Biology editorial review is supported by the named review panel. Reviewer participation may vary by guide. Checked against Cambridge IGCSE Biology 0610 (2026–2028); last reviewed August 2026.
Definition
A process used to reduce the number of harmful microorganisms in food or drink (especially milk) by heating it to a specific temperature (usually 72 degrees Celsius for 15 seconds) and then rapidly cooling it. This kills most pathogenic bacteria without significantly altering taste or nutritional value.
What to include in an exam answer
Pasteurisation does NOT sterilise (kill all microorganisms). It reduces pathogen numbers to a safe level. State the temperature and time: 72 degrees C for 15 seconds, followed by rapid cooling.
Example in context
Describe the process of pasteurisation of milk (2 marks): Milk is heated to 72 degrees Celsius for 15 seconds to kill most harmful bacteria, then rapidly cooled to below 10 degrees Celsius to prevent the growth of remaining bacteria.
Related syllabus topic
Biotechnology & genetic modification