Which of the following is a benefit of pasteurization?

The choice that states "kills harmful bacteria" is correct because pasteurization is a heat treatment process specifically designed to eliminate pathogenic microorganisms, including bacteria, viruses, and molds that can cause foodborne illnesses. This process involves heating food or liquid to a specific temperature for a set period of time and then rapidly cooling it. By effectively reducing the number of harmful microorganisms, pasteurization enhances food safety and extends shelf life without significantly altering the nutritional value of the food.

Enhancing flavor, increasing nutrient content, and reducing fat content are not primary purposes of pasteurization. While the heat from pasteurization might influence flavor in some instances, the main goal is safety rather than taste enhancement. Additionally, pasteurization does not significantly increase nutrient content; in fact, there may be slight nutrient losses due to heat exposure. Lastly, the method does not target fat reduction; fat content remains largely unchanged during the pasteurization process.