Pasteurizált

Pasteurizált is the Hungarian word for pasteurized. Pasteurization is a process where a food product, most commonly milk, is heated to a specific temperature for a set period of time to kill harmful microorganisms like bacteria, viruses, and yeasts. This process significantly reduces the risk of foodborne illnesses while preserving the food's nutritional value and flavor.

The method was developed by French scientist Louis Pasteur in the 19th century. Initially, it was used to prevent wine and beer from spoiling. Today, pasteurization is widely applied to a variety of foods including milk, juices, eggs, and some cheeses. Different pasteurization techniques exist, such as high-temperature short-time (HTST) pasteurization, which heats milk to at least 72°C (161°F) for 15 seconds, and ultra-high temperature (UHT) pasteurization, which heats milk to at least 135°C (275°F) for a few seconds, allowing for longer shelf life without refrigeration.

The term "pasteurizált" in Hungary indicates that a product has undergone this heat treatment to ensure its safety and extend its usability. It is a common labeling practice found on many food items sold in the country. While pasteurization kills most harmful microbes, it does not sterilize the product, meaning some microorganisms may survive, but at levels that are not considered dangerous to health.