What is the process called that uses heat to kill microbes in foods and liquids?

What is the process called that uses heat to kill microbes in foods and liquids?

• A. Fermentation
• B. Pasteurization
• C. Sterilization
• D. Filtration

Answer: (B)

Pasteurization uses heat to reduce the number of microbes in foods and liquids to safe levels while preserving most of the product’s flavor and quality. Named after Louis Pasteur, this process aims to lower the risk of illness and slow spoilage, rather than completely sterilize the item. There are different approaches, with moderate heat applied for a short time in one common method, such as heating milk to about 72°C for 15 seconds and then cooling rapidly. Some variations use higher heat for a shorter period to extend shelf life even further. Fermentation, by contrast, is a metabolic process where microbes convert sugars into acids or alcohol and isn’t about killing microbes with heat. Sterilization would aim to kill all microbes, which often changes taste and texture and isn’t what pasteurization is designed to achieve. Filtration removes microbes without heating.

Pasteurization uses heat to reduce the number of microbes in foods and liquids to safe levels while preserving most of the product’s flavor and quality. Named after Louis Pasteur, this process aims to lower the risk of illness and slow spoilage, rather than completely sterilize the item. There are different approaches, with moderate heat applied for a short time in one common method, such as heating milk to about 72°C for 15 seconds and then cooling rapidly. Some variations use higher heat for a shorter period to extend shelf life even further.

Fermentation, by contrast, is a metabolic process where microbes convert sugars into acids or alcohol and isn’t about killing microbes with heat. Sterilization would aim to kill all microbes, which often changes taste and texture and isn’t what pasteurization is designed to achieve. Filtration removes microbes without heating.