What is the process used to destroy pathogens in food through heat treatment?

The process used to destroy pathogens in food through heat treatment is pasteurization. This technique involves heating food to a specific temperature for a set period of time, which effectively reduces the microbial load, including harmful bacteria, viruses, and parasites. Pasteurization improves the safety and shelf-life of food products without significantly affecting their flavor or nutritional value.

For example, in the case of milk, pasteurization typically heats it to about 161°F (72°C) for at least 15 seconds, effectively killing pathogens while preserving the milk's overall quality. This is crucial in preventing foodborne illnesses and ensuring that products are safe for consumption.

The other processes mentioned, such as fermentation, dehydration, and refrigeration, serve different purposes and do not primarily focus on heat treatment to destroy pathogens. Fermentation involves the conversion of sugars to acids or alcohol, dehydration removes moisture to inhibit microbial growth, and refrigeration slows down the growth of microbes but does not eliminate them entirely.