Which of the following processes involves heating food to eliminate pathogenic microorganisms?

Pasteurization is the process that involves heating food to a specific temperature for a set period of time to effectively reduce the number of pathogenic microorganisms present. This technique was named after Louis Pasteur, who discovered that heating liquids, such as wine and milk, could kill harmful bacteria without significantly altering the taste or quality of the product.

During pasteurization, the food is typically heated to temperatures below boiling, which makes it different from methods like sterilization that involve higher heat. For example, pasteurization of milk typically occurs at temperatures of about 72 degrees Celsius (161 degrees Fahrenheit) for a short duration (15 seconds), effectively killing bacteria like Salmonella and Listeria while preserving the milk's flavor and nutritional value.

This process is critical for ensuring food safety, especially in dairy, juices, and certain other products, making them safe for consumption by reducing the risk of foodborne illnesses. Other processes listed, such as blanching, dehydration, and fermentation, do not specifically target pathogenic microorganisms in the same manner as pasteurization. Blanching primarily aims to halt enzyme actions and preserve color and texture, dehydration focuses on removing moisture to inhibit microbial growth, and fermentation utilizes specific microorganisms to create desired food products rather than eliminating pathogens.