What process is used to heat liquids in order to kill pathogens?

The correct process used to heat liquids to kill pathogens is pasteurization. This method involves heating a liquid to a specific temperature for a defined period of time, which effectively reduces the microbial load, including harmful pathogens, without significantly affecting the overall quality or nutritional value of the product. Pasteurization is commonly used in the dairy industry for milk and also applies to juices and certain other beverages to ensure safety and extend shelf life.

Canning primarily involves sealing food within a container and heating it to kill microorganisms, but it is more focused on preserving solid foods or liquids in a sealed environment rather than specifically targeting liquid heating processes. Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol with the help of microorganisms; it does not primarily focus on pathogen elimination through heat. Freezing is a preservation method that slows down microbial growth but does not kill pathogens like pasteurization does.