According to the Federal Drug Administration, milk is considered pasteurized if it reaches what temperature?

The correct understanding of pasteurization involves meeting specific temperature and time requirements to ensure the safety and quality of milk. According to the regulations set by the Food and Drug Administration (FDA), milk can be considered pasteurized if it has been heated to different temperatures for varying durations.

One standard method is heating milk to 145°F for 30 minutes, which effectively destroys harmful microorganisms while maintaining the integrity of the milk. Another accepted method includes rapidly heating milk to 194°F for just 0.5 seconds, allowing for the quick destruction of pathogens while significantly reducing the risk of spoilage. Additionally, heating milk to 212°F for 15 seconds also achieves pasteurization, ensuring safety.

These diverse methods demonstrate the FDA's flexibility in pasteurization processes while ensuring consumer safety. Therefore, all the listed temperature-time combinations are valid methods for pasteurizing milk, making it clear why the correct response encompasses all of them.