Final answer:
Pasteurization is a form of microbial control that uses heat to kill pathogens and reduce the number of spoilage-causing microbes in food while maintaining its quality. It was first developed by Louis Pasteur in the 1860s to prevent the spoilage of beer and wine.
Step-by-step explanation:
Pasteurization is a form of microbial control for food that uses heat but does not render the food sterile. It was first developed by Louis Pasteur in the 1860s to prevent the spoilage of beer and wine. Today, pasteurization is commonly used to kill heat-sensitive pathogens in milk and other food products. It kills pathogens and reduces the number of spoilage-causing microbes while maintaining food quality.