a system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt . the flame pasteurizing means provides a medium that engulfs more than 50 % of the surface area of the skin or outer layer and raises the temperature of the outer layer to at least 145 ° f . . a washing means , arranged at an exit point of the flame pasteurizing means , removes the raised temperature outer layer and stops heat transfer to an adjacent inner layer of the food product . the pasteurized and washed product retains the same color and flavor as that of the unpasteurized product .