What process involves heating food to kill harmful bacteria?

The process of heating food to kill harmful bacteria is known as pasteurization. This method involves raising the temperature of food and beverages to a specific temperature for a set period of time, which effectively destroys pathogenic microorganisms that can lead to foodborne illnesses. By applying heat, pasteurization aims to make food safe while also preserving its quality and nutrients.

This technique was developed by scientist Louis Pasteur and is commonly used in the dairy industry for products like milk, as well as in the production of juices and canned foods. The effectiveness of pasteurization is supported by a robust body of research demonstrating its ability to reduce the risk of foodborne diseases, making it a critical practice in food safety.

Fermentation, on the other hand, is a metabolic process where microorganisms, such as yeasts and bacteria, convert sugars into acids, gases, or alcohol, which can help preserve food but do not specifically target harmful bacteria through heat. Canning involves sealing food in airtight containers and heating to a certain temperature to kill bacteria, but the term ‘canning’ encompasses more than just the heating process, which is why it’s not the most direct answer to the question. Refrigeration is a method of storing food at low temperatures to slow down bacterial growth