What is the primary purpose of pasteurization in food science?

The primary purpose of pasteurization is to destroy harmful microorganisms that can cause foodborne illnesses. This process involves heating food and beverages to a specific temperature for a set period of time, effectively killing pathogens like bacteria, viruses, and molds that may cause spoilage or disease. By eliminating these microorganisms, pasteurization helps ensure the safety of food products for consumption, which is crucial in maintaining public health.

Although pasteurization can also contribute to extending the shelf life of products to some extent, that is not its primary function. The focus is primarily on safety rather than flavor enhancement or water content reduction. Enhancing flavor and reducing water content are separate processes that may be implemented for specific types of food products but do not align with the main goal of pasteurization.