Pasteurising food means heating it to a temperature below 100° Celsius for a short time. This kills many germs and stops enzymes. However, heat-sensitive microorganisms remain. That is why juice, for example, does not keep indefinitely even if it has been pasteurised. Sterilisation, on the other hand, means that the food is heated to about 130° Celsius for up to one hour. After that, they are completely germ-free and can be kept for several years. However, vitamins are also destroyed in the process.