What is the main purpose of pasteurization?

The main purpose of pasteurization is to kill harmful microorganisms that can cause foodborne illness. This process involves heating a liquid or food to a specific temperature for a set period of time, which effectively reduces the number of pathogenic bacteria, viruses, and spoilage organisms without significantly altering the taste or nutritional value of the food.

By targeting these harmful microorganisms, pasteurization plays a crucial role in food safety, allowing products such as milk, juice, and canned goods to be safe for consumption. The method is named after Louis Pasteur, whose work laid the foundation for modern food safety practices.

Enhancing flavor, sterilizing packaging materials, and improving food texture can be beneficial in food processing but are not the primary objectives of pasteurization. The focus of this technique is on killing pathogens to ensure the safety and longer shelf life of the food products.