What is the primary benefit of pasteurization?

The primary benefit of pasteurization is its ability to eliminate pathogens. This process involves heating food and beverages to a specific temperature for a set period to kill harmful microorganisms without significantly affecting the taste or nutritional value of the product. By effectively reducing the burden of bacteria, viruses, and parasites that can cause foodborne illnesses, pasteurization plays a crucial role in food safety. This treatment is widely applied to various products, especially dairy and juice, ensuring they are safe for consumption while extending shelf life.

In contrast, while some methods of treating foods might improve taste, enhance colors, or increase nutritional value, these are not the main goals of pasteurization. The focus is primarily on microbial safety, which is essential for public health.