What is the primary purpose of pasteurization in food science?

The primary purpose of pasteurization is to destroy harmful pathogens present in food and beverages. This process involves heating the product to a specific temperature for a defined period of time and then quickly cooling it down. By effectively eliminating microorganisms like bacteria, viruses, and molds that can cause foodborne illnesses, pasteurization ensures the safety of the food supply without significantly affecting its taste or nutritional value.

While pasteurization may have indirect benefits such as reducing spoilage and contributing to flavor enhancement or maintaining nutritional integrity, its main focus is on public health by preventing the spread of diseases associated with contaminated food products. This critical safety measure has been essential in preserving and improving food safety standards across various food production industries.