In pasteurization, what is the target of the heating process?

The target of the heating process in pasteurization is to kill harmful microorganisms. Pasteurization is a method of heating liquids to a specific temperature for a set period of time in order to reduce the number of pathogenic bacteria and other harmful microorganisms without significantly altering the quality of the product. This process ensures that the food is safe for consumption and extends its shelf life.

Option C is correct because it emphasizes the primary goal of pasteurization, which is to make food products safer by minimizing health risks associated with consuming food that could harbor detrimental bacteria. Other organisms that do not pose a health threat may survive the pasteurization process, as the focus is solely on those microorganisms that could cause illness.

The other options do not align with the primary objective of pasteurization. For example, evaporating excess moisture or increasing temperature before freezing are not fundamental goals of pasteurization. Additionally, while pasteurization does reduce the presence of bacteria, it does not eliminate all bacteria, making the statement about complete bacterial eradication inaccurate.