What is the primary purpose of pasteurization in food safety?

• A. To sterilize foods completely.
• B. To remove all moisture from foods.
• C. To reduce pathogenic microorganisms in foods to safe levels while preserving quality.
• D. To enhance taste by adding sugar.

Answer: (C)

Pasteurization uses controlled heat to substantially reduce harmful microorganisms in foods, aiming to lower the risk of illness to safe levels while preserving the product’s taste, texture, and nutrients. It’s about safety with quality kept intact, not about sterilizing the food or removing moisture or adding sugar. Some heat-tolerant organisms may survive, but their numbers are kept low enough to be safe during typical storage and handling.