What does pasteurization mainly aim to prevent in food products?

Pasteurization primarily aims to prevent microbial contamination in food products. This process involves heating food to a specific temperature for a set period, which effectively kills or inactivates harmful microorganisms, including bacteria, viruses, and fungi that can cause foodborne illnesses. By reducing the microbial load, pasteurization enhances the safety and shelf life of food products without significantly altering their flavor or nutritional content.

While flavor loss, moisture loss, and nutrient degradation can be concerns in food processing, they are not the main objectives of pasteurization. The technique is specifically designed to ensure food safety by targeting harmful pathogens, making it a crucial step in food preparation and preservation.