Which microorganism is most commonly targeted during the pasteurization process?

The primary goal of the pasteurization process is to effectively eliminate pathogenic microorganisms that can pose health risks in dairy and other food products. Salmonella is one of the most significant bacteria targeted during pasteurization because it is a common cause of foodborne illness and is often found in raw milk, eggs, and other dairy products.

Pasteurization involves heating foods to a specific temperature for a set period, which inactivates many pathogens, including Salmonella. The effectiveness of this process in reducing pathogen levels is well-supported by research, underscoring its critical role in food safety. Therefore, the focus on Salmonella in the pasteurization process reflects the need to safeguard public health by preventing outbreaks related to this organism.

Other microorganisms, such as Escherichia coli, Listeria monocytogenes, and Clostridium botulinum, are also of concern in food safety and may be managed through pasteurization. However, Salmonella is particularly emphasized due to its prevalence and serious nature as a cause of illness in pasteurized products.