Virginia Cooperative ExtensionArnold, NicoleYang, LilyBoyer, Renee R.Saunders, Thomas2019-09-052019-09-052019-07-22http://hdl.handle.net/10919/93378Discusses pasteurization of foods to kill harmful bacteria which can increase safety and shelf life.2 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Food safetyExtension publicationhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-315/FST-315.pdfpasteurizationFood safetyFood processing