Discussion
A mild heat treatment of foods that destroys pathogens and extends its shelf life is called
Answer: D
The treatment is Pasteurization.
Pasteurisation is a mild heat treatment, such as 63°C for 30 minutes or 72°C for 15 seconds for milk, that destroys pathogens and reduces spoilage organisms, extending shelf life while keeping most of the food's flavour and nutrients. The product usually still needs refrigeration.
Sterilisation is a severe treatment, around 121°C, that destroys all viable organisms including spores. Blanching is a brief heating of vegetables mainly to inactivate enzymes before freezing or drying. Baking is a cooking process, not a preservation treatment of this kind.
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