Final answer:
Pasteurization decreases the solubility of oxygen in water, limiting the availability of oxygen for aerobic bacteria, thereby inhibiting their growth.
Step-by-step explanation:
Besides directly killing bacteria, pasteurization with hot water can treat iron-related bacterial (IPB) populations by decreasing the solubility of oxygen, which prevents further bacterial growth. As the temperature rises during pasteurization, the solubility of gases such as oxygen in water decreases, making it less available for bacteria that rely on oxygen for growth. Without sufficient oxygen, aerobic bacteria are unable to proliferate, thus inhibiting the growth of IPB populations that may contribute to spoilage in food products.