What is thermal processing in food safety?

Thermal processing in food safety refers to the application of heat to food to eliminate or reduce harmful microorganisms, thus ensuring the safety and extended shelf life of the food products. This method involves heating food to a specific temperature for a defined period, killing bacteria, viruses, and parasites that may be present. This process is crucial in preventing foodborne illnesses and is a fundamental principle in the canning and pasteurization of foods.

Using heat to kill microorganisms is effective because it targets the cellular structure of these organisms, leading to their destruction. The principles of thermal processing are based on scientific research that has identified specific temperature and time combinations that ensure the safety of various food items. In contrast, the other options involve different preservation methods that do not primarily focus on microbiological safety through heat application.