Pathogen Reduction

Pathogen reduction is a process used to eliminate harmful microorganisms like bacteria, viruses, or parasites from food or beverages, making them safer to consume. It often involves applying technologies such as heat, light, or chemical treatments to reduce or eliminate pathogens without significantly affecting the product’s quality. This process helps prevent foodborne illnesses and extends shelf life, ensuring consumers receive safe and healthy products. Pathogen reduction is a key step in food safety practices, particularly in products like milk, juice, and meat, to protect public health.