Which process is essential to prevent bacterial growth in pasteurized products?

Rapid cooling is essential in preventing bacterial growth in pasteurized products because after pasteurization, a product can still be vulnerable to contamination if it is not cooled quickly. Pasteurization raises the temperature of the product to eliminate harmful bacteria, but once the temperature decreases, the risk of bacterial growth can increase significantly if it is not cooled rapidly.

Cooling the product quickly helps to bring it down to a temperature where bacteria cannot thrive, thereby ensuring food safety. This is particularly important for dairy products and juice, as these items are conducive to bacterial growth if left at warmer temperatures for an extended period.

Maintaining proper cooling practices post-pasteurization is crucial in extending the shelf life of a product while ensuring it remains safe for consumption. This process is often referred to as "holding" the product at appropriate temperatures or using methods like blast chilling. Effective rapid cooling ensures that the pasteurized product stays safe for the consumer and maintains its quality.