What is the main benefit of using pasteurization in food processing?

The main benefit of using pasteurization in food processing is its effectiveness in killing harmful pathogens. Pasteurization is a heat treatment process that reduces the microbial load in food and beverages, particularly in dairy products, juices, and some canned goods. By targeting bacteria, viruses, and molds that can cause foodborne illnesses, pasteurization significantly enhances the safety of food products for consumer consumption.

While it is true that pasteurization can contribute to shelf life extension and may have some impact on flavor and nutritional value, the primary goal of this process is to ensure food safety. By effectively eliminating pathogenic microorganisms, pasteurization plays a crucial role in preventing outbreaks of foodborne diseases. This protective aspect is vital in food processing, as it allows products to be both safe and suitable for longer-term storage and distribution.