What is the process that all grade a milk must go through to destroy pathogenic bacteria?

All Grade A milk must go through a process called pasteurization to destroy pathogenic bacteria. Pasteurization is a heat treatment process that involves heating the milk to a specific temperature (usually between 145°F to 161°F or 62.8°C to 71.7°C) for a set amount of time (usually 15 to 30 seconds) and then rapidly cooling it. This process destroys harmful bacteria such as Salmonella, Listeria, and E. coli, which can cause serious illness and even death in humans. After the pasteurization process, the milk is then chilled and packaged in sterile conditions to prevent re-contamination. This ensures that the milk is safe for consumption and meets the government safety standards for Grade A milk.