What is pasteurization primarily used for in food processing?

Pasteurization is a heat treatment process primarily used to kill or inactivate harmful microorganisms in food and beverages, thereby ensuring safety and extending shelf life. This technique is especially critical in products like milk and juices, where pathogens such as E. coli, Salmonella, and Listeria could pose health risks. By applying controlled heat for a specific period, pasteurization significantly reduces microbial load without substantially affecting the nutritional value or flavor of the product.

While the other options are important aspects of food processing, they do not directly relate to the primary purpose of pasteurization. Enhancing flavor, preserving color, and thickening products involve different processes and techniques that are not the focus of pasteurization. Thus, killing microorganisms is the core objective that underpins the use of this important food safety measure.