Thermal processing

Thermal processing involves using heat to preserve food by inactivating bacteria, molds, and enzymes that cause spoilage or foodborne illnesses. It includes methods like pasteurization, sterilization, and canning, which extend shelf life and ensure safety. The process heats food to specific temperatures for set durations, killing harmful microorganisms without significantly altering the food’s nutritional quality or flavor. Proper thermal processing is essential for maintaining food safety, especially for canned, bottled, or frozen products, allowing them to be stored safely for long periods without refrigeration.