What is the primary goal of pasteurisation?

The primary goal of pasteurization is to destroy harmful bacteria. This process involves heating food or liquid to a specific temperature for a set period, effectively killing or inactivating pathogens that can cause foodborne illnesses. By focusing on the elimination of these dangerous microorganisms, pasteurization contributes significantly to food safety.

While enhancing flavor, increasing shelf life, and improving nutritional content may be secondary benefits or results of pasteurization, they are not the main objective of the process. The emphasis on killing harmful bacteria is crucial in preventing outbreaks and ensuring that food products can be consumed safely. This makes understanding the role of pasteurization in food safety particularly important in food technology.