What is the term for food being heated until it reaches a specific temperature for food safety?

The term for heating food to a specific temperature for safety is pasteurization. This process is designed to kill harmful bacteria and pathogens that can be present in food and beverages without compromising the quality and taste of the product. Pasteurization typically involves heating food, such as milk or juice, to a predetermined temperature for a set duration, and then rapidly cooling it.

This method significantly reduces the risk of foodborne illnesses and extends shelf life by eliminating spoilage organisms. It's a critical technique employed in the food industry to ensure that products are safe for consumption while maintaining their nutritional value.

In contrast, canning involves sealing food in airtight containers and heating to destroy microorganisms, but it is not exclusively temperature-focused for immediate safety checks like pasteurization. Fermentation is a process that uses microorganisms to convert sugars into acids, gases, or alcohol, and is more about preservation and flavor development than temperature safety. Smoking is a method that imparts flavor and preserves food through the action of smoke but does not primarily focus on reaching a specific temperature for safety.