Which of the following is not considered a primary-processing operation?

Primary processing operations are methods used to prepare raw food materials for consumption or further processing. They typically involve techniques that physically and chemically alter the original materials to enhance shelf life, safety, and palatability.

Canning, fermentation, and dehydration are all primary processing operations. Canning preserves food by sealing it in airtight containers to prevent spoilage. Fermentation, like the production of yogurt or sauerkraut, enhances flavor and provides preservation by utilizing microbial action. Dehydration removes moisture from food to inhibit the growth of spoilage organisms, thus extending shelf life.

Pasteurization, however, is primarily considered a secondary processing operation. It involves heating food and beverages to a specific temperature for a defined period to kill harmful bacteria and extend shelf life. This process is often used on foods that have already been prepared or processed, rather than directly on raw materials. For these reasons, pasteurization does not classify as a primary processing operation.