In addition to pasteurization, what other method is included in thermal processing?

Including sterilization as a method of thermal processing alongside pasteurization is based on the principle of heat treatment aimed at eliminating pathogens and extending shelf life. Pasteurization is typically employed to reduce the microbial load in food products while maintaining their quality, whereas sterilization seeks to achieve a more complete elimination of microorganisms, often involving higher temperatures and longer exposure times.

Sterilization is crucial in food safety as it ensures that food products are free from viable microorganisms that could cause spoilage or foodborne illness. It is commonly used for products that require a longer shelf life without refrigeration, such as canned goods. Understanding that both pasteurization and sterilization utilize heat to process food underscores the importance of thermal methods in ensuring food safety and protecting public health.

Other methods listed in the question, like fermentation, wood smoking, and dehydration, do not align with thermal processing in the same way. Fermentation involves biological processes led by microorganisms, wood smoking imparts flavor and can provide some preservation but does not sterilize, and dehydration reduces moisture content through heat without necessarily targeting microbial elimination like pasteurization and sterilization do.