What is the term for the process that uses heat to destroy pathogens in food?

The process that uses heat to destroy pathogens in food is known as pasteurization. This method involves heating food or beverages, typically to a specific temperature for a set period, in order to eliminate harmful microorganisms without significantly altering the taste or quality of the product. Pasteurization was developed by Louis Pasteur in the 19th century as a way to prevent spoilage and foodborne illnesses. It is commonly applied to liquids like milk, juices, and certain packaged foods, making them safer for consumption by reducing the risk of diseases caused by pathogens.

In contrast, fermentation refers to a metabolic process that converts sugars to acids, gases, or alcohol, often used in the production of yogurt or beer. Dehydration is a method that removes moisture from food to inhibit microbial growth, and emulsification involves mixing two immiscible liquids, such as oil and water, to form a stable blend (like in salad dressings). While each of these processes serves important roles in food science, they do not primarily focus on the thermal destruction of pathogens like pasteurization does.