Pasteurization makes foodstuffs free from:

Options

A. all living organisms
B. vegetative forms of milk borne pathogens
C. all vegetative forms of bacteria
D. all bacteria

Answer

**Step-by-Step Solution:**

1. **Understanding Pasteurization:**
- Pasteurization is a heat treatment process applied to food, particularly milk, to eliminate harmful microorganisms and make the food safe for consumption.

2. **Identifying the Purpose of Pasteurization:**
- The primary goal of pasteurization is to inactivate pathogenic microorganisms that can cause foodborne illnesses. It does not aim to kill all microorganisms present in the food.

3. **Types of Microorganisms Affected:**
- Pasteurization specifically targets the vegetative forms of microorganisms, which are the active, growing forms of bacteria, including milk-borne pathogens. However, it does not eliminate bacterial spores, which are a dormant form of bacteria.

4. **Temperature and Duration of Pasteurization:**
- The process typically involves heating the food to a temperature of 72 degrees Celsius for at least 15 minutes. This temperature and time combination is effective in reducing the number of pathogenic microorganisms.

5. **Historical Context:**
- The process was developed by Louis Pasteur in 1864, which is where the name "pasteurization" originates.

6. **Conclusion:**
- Based on the understanding of pasteurization, the correct answer to the question is that pasteurization makes foodstuffs free from "vegetative forms of milk borne pathogens."

**Final Answer:**
- Pasteurization makes foodstuffs free from **vegetative forms of milk borne pathogens**.

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