What is the purpose of pasteurization in food handling?

Pasteurization is a crucial process in food safety that specifically aims to kill harmful bacteria, viruses, and other pathogens that can pose health risks. This technique involves heating food and beverages to a specific temperature for a certain period of time and then rapidly cooling them down. By doing so, pasteurization effectively reduces the number of microorganisms present, which can prevent foodborne illnesses.

While enhancing flavor, improving texture, and preserving color can be important aspects of food preparation and presentation, they are not the primary objectives of pasteurization. The method is primarily focused on ensuring that food products are safe for consumption by eliminating health hazards associated with bacterial contamination. Hence, the emphasis on food safety is what makes the correct answer significant in culinary and food service practices.