What is the term for the thermal treatment of food that completely destroys all viable organisms and spores to prevent spoilage?

Sterilization is the process of completely eliminating all vegetative microbial cells and their spores through the application of high temperatures. This is typically done at temperatures above 100°C (212°F), and is commonly used in food processing to prevent spoilage and increase the shelf life of products.

For example, an autoclave is a common device used for sterilization in food processing, which uses steam at a temperature of 121°C (250°F) and a pressure of 15 pounds per square inch (psi) to completely destroy all viable organisms and spores in the food.

Therefore, while pasteurization, heating, and boiling are all thermal treatments used in food processing, sterilization is the term used to describe the complete elimination of all viable organisms and spores through the application of high temperatures.