Which practice is a form of post-harvest processing that uses heat to destroy pathogens?

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Heat-based pathogen reduction after harvest is achieved through pasteurization, a controlled heat treatment that lowers harmful microorganisms while preserving quality. Pasteurization targets pathogens like Salmonella and E. coli by raising the product to a specific temperature for a set time, reducing risk without sterilizing the food. This distinguishes it from other practices: fermentation relies on microbial activity to transform sugars rather than on heat to kill pathogens; drying removes moisture (often with heat) to inhibit growth, but its primary goal is water activity reduction rather than direct pathogen destruction; refrigeration slows microbial growth by cooling, not by applying heat.