Which process is used to kill harmful bacteria in food?

Pasteurization is a heating process that is specifically designed to kill harmful bacteria and pathogens in food and beverages, making them safe for consumption. This technique involves heating the food or liquid to a specific temperature for a certain period of time and then cooling it rapidly. This method is widely used in the dairy industry for products like milk and in the production of juices and other perishable items.

The goal of pasteurization is to reduce the microbial load significantly without significantly altering the taste or nutritional value of the food. By effectively killing harmful microorganisms, this process helps to prevent foodborne illnesses and extends the shelf life of products.

Other methods, while useful in preserving food or preventing spoilage, do not achieve the same level of pathogen reduction as pasteurization. Refrigeration slows down bacterial growth but does not kill bacteria, freezing can preserve food quality and inhibit bacterial activity but does not eliminate all harmful organisms, and canning involves heating food within sealed containers to destroy bacteria but is less focused on achieving the balance of temperature and time that pasteurization employs for specific products.