Which food preservation method uses high temperatures to kill bacteria?

The process of pasteurization is specifically designed to use high temperatures to kill harmful bacteria and pathogens in food and beverages. This method, developed by Louis Pasteur, typically involves heating the product to a specific temperature for a set amount of time and then rapidly cooling it. This process effectively reduces the microbial load and extends the shelf life of products such as milk, juices, and canned goods while retaining the overall quality and nutritional value of the food.

Freezing involves lowering the temperature of food to prevent the growth of bacteria but does not kill them; they remain inactive and can reactivate once the food is thawed. Smoking, while it can impart flavor and help preserve food, does not apply high temperatures uniformly in a way that effectively kills bacteria. Irradiation employs ionizing radiation to kill bacteria and pests but does not involve high temperatures in its process. Each of these methods has its own applications and benefits, but pasteurization is uniquely dedicated to using high temperature to ensure food safety by eliminating harmful microorganisms.