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    Question

    Which of the following processing methods involves

    heating foods at high temperatures for short periods of time in order to reduce the risk of food poisoning?
    A Blanching Correct Answer Incorrect Answer
    B Ohmic heating Correct Answer Incorrect Answer
    C Irradiation Correct Answer Incorrect Answer
    D Pasteurization Correct Answer Incorrect Answer

    Solution

    Pasteurization (e.g., 72°C for 15s) kills pathogens (e.g., Salmonella, Listeria) while preserving sensory qualities. Blanching targets enzymes, not microbes. 

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