Pasteuriseerd

Pasteuriseerd is a term referring to a process named after its inventor, Louis Pasteur. This process involves heating a liquid, such as milk or juice, to a specific temperature for a set period of time to kill harmful microorganisms like bacteria, yeasts, and molds. The primary goal of pasteurization is to improve the safety and shelf life of perishable foods.

There are different methods of pasteurization, including high-temperature short-time (HTST) and ultra-high temperature (UHT). HTST typically involves heating to around 72 degrees Celsius (161 degrees Fahrenheit) for 15 seconds, while UHT heats to much higher temperatures, around 135 degrees Celsius (275 degrees Fahrenheit), for just a few seconds. These temperatures are carefully controlled to eliminate pathogens without significantly altering the taste or nutritional value of the product.

Pasteurization does not sterilize the product, meaning some non-pathogenic microorganisms may survive. However, it significantly reduces the number of spoilage organisms and eliminates those that can cause disease. This process is widely used in the food industry to make products like milk, juices, eggs, and beer safer for consumption and to extend their freshness. It has been a crucial development in public health, preventing many foodborne illnesses.