Pasteurised
Pasteurised, or pasteurized, refers to the process of heating liquids or foods to a defined temperature for a specific time to kill or inactivate pathogenic microorganisms and spoilage enzymes. The aim is to reduce the risk of foodborne illness and extend shelf life while preserving most of the product’s quality.
Typical methods include low-temperature long-time (LTLT), high-temperature short-time (HTST), and ultra-pasteurisation (often called ultra-high-temperature, UHT). LTLT
Historically, pasteurisation was developed in the 1860s by Louis Pasteur to combat spoilage and disease in
Impact and limitations: pasteurisation effectively reduces many dangerous organisms, including Salmonella, Listeria, and Escherichia coli, but