What will happen if a pasteurizer operates below the required temperature?

Operating a pasteurizer below the required temperature is critical because it undermines the primary purpose of pasteurization, which is to eliminate harmful pathogens that can cause foodborne illnesses. When the temperature is not sufficiently high, not only is there an inadequate reduction in the number of microorganisms, but it also creates a significant food safety hazard.

Pathogens such as Salmonella, Listeria, and E. coli can survive if the pasteurization process does not reach the necessary heat levels for the required time. This failure not only compromises the safety of the food product but may also lead to outbreaks of foodborne illnesses, which can have severe health consequences.

Moreover, while other answers may suggest benefits such as flavor improvement, increased efficiency, or longer shelf life, these potential advantages do not outweigh the fundamental necessity for effective pathogen control that proper pasteurization provides. Ensuring that temperature requirements are met is critical to delivering safe and high-quality food products.