What does pasteurization primarily achieve?

Pasteurization primarily achieves the destruction of pathogens in food and beverages. This process involves heating the product to a specific temperature for a set period of time, which is effective in reducing or eliminating harmful microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses.

The main goal of pasteurization is food safety; by significantly lowering the number of viable pathogens, it helps to prolong the shelf life of products and make them safer for consumption. Maintaining the nutritional value and sensory quality of the food is also important, but the core function of pasteurization is its role in creating safer food products through the reduction of health risks associated with unsafe food handling.

Additionally, while pasteurization might have some secondary effects on flavor and texture, those are not its primary goals. Reducing moisture content is not a function of pasteurization; in fact, moisture levels are generally retained during the process, thus preventing any significant change in the overall character of the food.