What does "thermal processing" encompass in the context of food safety?

Thermal processing in the context of food safety refers to any method where heat is applied to food to ensure its safety by killing or inactivating pathogens that can cause foodborne illness. This encompasses a wide range of techniques, not limited to pasteurization alone. It includes methods such as cooking, baking, boiling, and even cooling, where the temperature is controlled to inhibit the growth of harmful microorganisms.

The definition of thermal processing is broad and essential for various stages of food preparation and preservation. It involves the application of heat to achieve desired safety and quality standards in food products. This can also include methods like sterilization, which aims to eliminate all forms of microbial life, but it is not confined to that alone—hence the importance of recognizing that all heat application methods contribute to food safety.

By understanding that thermal processing covers any method of heat application, food safety professionals can analyze the effectiveness of different safety practices and ensure that food is treated properly throughout its handling, preparation, and storage.