What process is primarily used to kill pathogenic bacteria in food?

The process primarily used to kill pathogenic bacteria in food is pasteurization. This method involves heating food products to a specific temperature for a set period, effectively reducing the number of harmful microorganisms, including bacteria, yeast, and molds. The goal of pasteurization is to improve food safety and extend shelf life without significantly affecting the taste or nutritional value of the food.

During pasteurization, the heat treatment employed is carefully controlled; for example, milk is typically heated to about 72°C for 15 seconds. This exposure to heat kills or inactivates many pathogens that could cause foodborne illnesses.

While boiling is also a method that can kill bacteria by heating food or water to a high temperature, it is not the primary method typically referenced in food preservation contexts. Fermentation is a process that involves the growth of beneficial bacteria, which can sometimes inhibit the growth of pathogenic bacteria, but it is not a process intended specifically for pathogen destruction. Freezing slows down microbial growth but does not kill bacteria outright; thus, it's not designed to ensure food safety in the way pasteurization does.