Pasteurization of food.
A. means keeping food refrigerated.
B. destroys all bacteria,viruses and mold.
C. destroys most disease-producing bacteria.
D. keeps it looking and tasting good.
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Correct.
The correct answer is C. Pasteurization of food destroys most disease-producing bacteria.
To understand why pasteurization of food is done and how it works, let's break it down:
1. What is pasteurization?
Pasteurization is a process that involves heating food and beverages to a specific temperature for a certain period of time to eliminate or reduce the number of harmful microorganisms present, such as bacteria, viruses, and molds.
2. Why is pasteurization done?
The main purpose of pasteurization is to enhance food safety by reducing the risk of foodborne illnesses caused by harmful bacteria. It helps to ensure that the food we consume is safer and less likely to cause infections or diseases.
3. How does pasteurization work?
During the pasteurization process, food is heated to a specific temperature that is lethal to harmful bacteria, but not so high that it adversely affects the taste, texture, or nutritional value of the food. The time and temperature vary depending on the type of food being processed.
4. What does pasteurization achieve?
By destroying or reducing the number of disease-producing bacteria, pasteurization helps to prolong the shelf life of food and make it safer to consume. While it may not eliminate all microorganisms, it greatly reduces the risk of foodborne illnesses.
Now, let's evaluate the given options:
A. Keeping food refrigerated: Refrigeration alone is not equivalent to pasteurization. Although refrigeration can slow down the growth of bacteria, it does not eliminate them or provide the same level of safety as pasteurization.
B. Destroying all bacteria, viruses, and molds: While pasteurization effectively reduces the number of harmful microorganisms, it does not guarantee the complete destruction of all types of bacteria, viruses, and molds.
D. Keeping the food looking and tasting good: Pasteurization may help to maintain the quality of food to some extent, but its primary objective is to ensure food safety by reducing disease-causing bacteria. It does not solely focus on preserving appearance and taste.
Therefore, option C is the most accurate: Pasteurization of food destroys most disease-producing bacteria.