True, but we're not bottling milk (naturally anti-fungal) or OJ (naturally anti-everything), nor are we using sodium benzoate, which is an almost omnipresent food additive/preservative these days.
Overkill is my middle name with things like this, especially because it's incredibly simple to bring the solution up to 212 and hold it there for a few minutes. This has the added benefit of boiling off some of the unneeded water.
But hey, if your process works, all the power to ya.
EDIT: My father's a VP at a bottling plant. Gave him a call to see what the story is with pasteurization. The very first thing he said: The temperature you use is based upon the ingredients in your product. The philosophy is, the temp needs to be high enough, and the exposure long enough, to kill everything that might be in there. Milk and OJ, given their natural properties, can be pasteurized at 161*F. But straight sugar water and pineapple juice (two of the worst offenders, in his experience), are zapped at 195-215*F, again depending upon the exact makeup of ingredients. He also mentioned that they're able to get away with a 17 second zap time because everything is enclosed. But for just cooking it on the stove, he said at least a minute (longer won't hurt), and put the lid on during the last minute so nothing floats into it, and so that the lid and the walls of the pot are steam sterilized.