Which method is described as 'cold pasteurization'?

Food irradiation is commonly referred to as "cold pasteurization" because it utilizes ionizing radiation to kill or inactivate microorganisms, bacteria, and parasites in food without significantly heating the food itself. This method effectively extends the shelf life and enhances food safety while maintaining the quality of the food, as it preserves nutrients better than traditional pasteurization methods which involve high temperatures.

The term "cold" in this context highlights the absence of heat involved in the pasteurization process, distinguishing it from other heat-based methods. This is particularly important in food safety, as some heat treatments can alter the taste and texture of certain foods. Food irradiation can be used for a range of products including fruits, vegetables, grains, and meats, making it a versatile method in food preservation.

This understanding of food irradiation as a method that can effectively eliminate harmful pathogens without cooking the food reinforces its significance in food safety practices.