A process step used to destroy pathogenic microorganisms in a product to make it safe for human consumption is called:

• A. Treatment
• B. Lethality
• C. Stabilization
• D. Drying

Answer: (B)

The term used for a process step intended to destroy pathogenic microorganisms to render a product safe for human consumption is lethality. This is the specific HACCP concept that identifies steps where the goal is to reduce dangerous microbes to safe levels, such as heat treatments or other lethal processes. It’s more precise than a generic “treatment,” which can refer to actions that alter the product without guaranteeing pathogen destruction; “stabilization” focuses on maintaining quality and preventing changes over time rather than killing pathogens; and “drying” reduces water activity to inhibit growth but may not guarantee the elimination of existing pathogens. So, lethality directly captures the purpose of destroying pathogens to ensure safety.