What is the main purpose of pasteurization in food safety?

The main purpose of pasteurization is to destroy pathogens, which are harmful microorganisms that can cause foodborne illnesses. The process involves heating food or beverages to a specific temperature for a set period of time, which effectively kills or inactivates these dangerous organisms without compromising the quality of the food. This method is crucial in ensuring that products like milk, juices, and canned goods are safe for consumption, significantly reducing the risk of illness associated with contaminated products. While pasteurization can have secondary benefits, such as improving shelf life and removing some contaminants, its primary function is specifically aimed at eliminating pathogens to safeguard public health.