What type of microorganisms are primarily targeted during the pasteurization process?

The primary focus of pasteurization is to eliminate pathogenic bacteria, which are microorganisms that can cause illness in humans. The process involves heating the product to a specific temperature for a defined period of time, effectively reducing the number of these harmful pathogens to levels that are safe for consumption. By doing so, pasteurization significantly lowers the risk of foodborne diseases without adversely affecting the nutritional quality and flavor of the food or beverage.

While beneficial bacteria, yeasts, and molds may also be present in food products, pasteurization aims to balance safety and quality. Some beneficial bacteria might survive the pasteurization process, or alternative fermentation methods may be used to promote their presence after pasteurization. Therefore, the primary goal is not the elimination of all microorganisms, but rather the reduction of pathogenic strains to ensure consumer safety.