Pasteurization kills

Pasteurization kills Bacteria spores alive.
Pasteurization is a process of food preservation in which packaged and non-packaged foods are treated with mild heat, usually to less than 100°C (212°F), to eliminate pathogens and extend shelf life.
The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process.