What is the primary function of pasteurization in food safety?

The primary function of pasteurization in food safety is to kill harmful bacteria. This process involves heating food or beverages to a specific temperature for a predetermined length of time and then rapidly cooling it. The main objective is to reduce the number of viable pathogens and spoilage organisms, which can pose health risks if ingested. By effectively eliminating these microorganisms, pasteurization helps to ensure that the food is safe for consumption.

While pasteurization may have secondary benefits such as extending the shelf life of products by reducing the microbial load, its primary purpose remains focused on safety through the destruction of harmful bacteria. This is why it's particularly crucial in products like milk, juice, and canned foods, where pathogenic bacteria could lead to serious health issues. Other functions, such as improving taste, are not direct purposes of pasteurization, although there might be some changes in flavor due to heat treatment; they are not the main goal of the process.