Final answer:
The food preparation process that reduces the number of microbes capable of spoiling food or causing disease, without making the food sterile, is called pasteurization. This method balances microbial control with preserving the sensory qualities of the food.
Step-by-step explanation:
The food preparation process in which not all microorganisms are killed, but the number of microbes capable of spoiling the food or causing disease is reduced, is called pasteurization. Traditional pasteurization was first developed by Louis Pasteur with the aim of preventing the spoilage of beer and wine. Since then, it has become a common method used in the food industry to increase the safety and extend the shelf life of various food products such as milk, apple juice, and honey. The process involves the application of heat to food to kill pathogens and reduce the number of spoilage-causing microbes without altering the food quality significantly.
While pasteurization does not make the food sterile, it ensures that it is safe for consumption by reducing the microbial load significantly. Other methods of microbial control in food include sterilization, refrigeration, and high-pressure processing, but pasteurization is unique due to its balance between microbial control and preserving food qualities.