What does pasteurization of milk not eliminate?

When discussing pasteurization, it is important to understand its primary purpose and limitations. Pasteurization is a heat treatment process that effectively kills many harmful pathogens, such as bacteria and viruses, present in milk. This process significantly reduces the risk of foodborne illnesses and extends the shelf life of dairy products.

However, while pasteurization effectively targets pathogens, it does not eliminate certain substances such as toxins and pesticides. Certain bacterial toxins may remain in milk after pasteurization, as these toxins are heat-stable and can survive the pasteurization process. Additionally, if milk is contaminated with pesticides, pasteurization does not remove these chemical residues, which can pose health risks to consumers.

Thus, the correct understanding of this question highlights that pasteurization is effective against pathogens, but it does not eliminate all potential hazards in milk, including toxins and pesticides. This emphasizes the importance of comprehensive food safety practices that go beyond just pasteurization to ensure that food products are safe for consumption.