Which type of food processing aims to kill pathogenic microorganisms?

Thermal processing is specifically designed to kill pathogenic microorganisms that can pose a risk to human health. This method utilizes heat to destroy pathogens and ensure the safety and longevity of food products. The application of sufficient temperature for a certain period effectively reduces or eliminates harmful bacteria, viruses, and other microorganisms that can cause foodborne illnesses.

Cooling, while it slows down the growth of microorganisms, does not effectively kill them, which means pathogens can still survive. Freezing also preserves food by inhibiting microbial growth, but again, it does not kill pathogens; they can become active again when the food is thawed. Drying removes moisture from food, inhibiting the growth of microorganisms, yet it does not guarantee the destruction of pathogens. Hence, thermal processing stands out as the method specifically aimed at ensuring food safety by killing harmful microorganisms.