A method for pasteurizing the surface of a root vegetable. The method comprises the steps of: flame pasteurizing root vegetables arranged on a cook belt to engulf and ignite more than 50% of the surface area of the outer layer of each root vegetable regardless of location on the cook belt and raise the temperature of the outer layer to at least 1450 F (about 62.80 C) wherein the root vegetables resides between an entry point to the flame pasteurizing and the exit point of the flame pasteurizing for at least 30 seconds; and, washing at the exit point of the flame pasteurizing to remove a remaining portion of the burned outer layer.
