Which of the following processes is used for preserving food by heating it to eliminate pathogens?

The process of pasteurization is designed to preserve food by heating it to a specific temperature for a defined period of time, which effectively kills or inactivates pathogenic microorganisms that can cause foodborne illness. This method was developed by Louis Pasteur in the 19th century and is widely used for various food products, particularly liquids like milk, fruit juices, and certain alcoholic beverages. The key benefit of pasteurization is that it not only enhances the safety of these products but can also help extend their shelf life while retaining quality.

Other options have different preservation mechanisms. For instance, fermentation involves the metabolic processes of microorganisms, like yeast and bacteria, to convert sugars into acids, gases, or alcohol, which can be a preservation method but is not primarily focused on thermal treatment to eliminate pathogens. Refrigeration slows down the growth of bacteria by keeping food at lower temperatures, but it does not eliminate pathogens as thoroughly as pasteurization. Dehydration removes moisture from food, which inhibits microbial growth but does not necessarily kill pathogens unless combined with heat. Thus, pasteurization stands out as the process that specifically utilizes heat to directly eliminate harmful microorganisms from food.