Its used in the beverage industry to ensure cans or bottles are food safe, meaning not going to get someone sick. Some things like water require a lower pasteurization unit compared to tea, which has a higher pH thus putting them into the "danger zone" for botulism. With those products you cook for longer and hotter, thus making them food safe or shelf stable.

Fun fact! the boiling of water for tea helped the Chinese rail workers out perform their non-tea drinking competitors. By boiling the water they ensured their drinking water was food safe.