What is the primary purpose of pasteurization in food preparation?

The primary purpose of pasteurization is to remove harmful bacteria from food. This method involves heating food or liquid to a specific temperature for a set period of time and then cooling it rapidly. This process effectively kills pathogenic microorganisms that can cause foodborne illnesses without significantly altering the taste or nutritional value of the food. By eliminating these harmful organisms, pasteurization plays a crucial role in enhancing food safety and extending the shelf life of products, making it a fundamental practice in the food industry.

The enhancement of flavor, preservation of color, and improvement of nutritional value are not the primary goals of pasteurization, though they may be considered as secondary benefits resulting from the overall safety and quality of the food that has been pasteurized.