Pastöroitua

Pastöroitua is a Finnish term that translates to "pasteurized" in English. It refers to the process of pasteurization, a method of heat treatment used to kill harmful microorganisms in food and beverages. This process was named after the French scientist Louis Pasteur, who developed it in the 19th century.

The primary purpose of pasteurization is to improve food safety by eliminating or reducing pathogenic bacteria, yeasts, and molds. It also extends the shelf life of products by slowing down spoilage. Common foods and beverages that undergo pasteurization include milk, juices, eggs, and beer.

Pasteurization typically involves heating the product to a specific temperature for a set duration. Different methods exist, such as high-temperature short-time (HTST) pasteurization, which involves heating to at least 72°C (161°F) for 15 seconds, or ultra-high temperature (UHT) processing, which uses even higher temperatures for a shorter time. While pasteurization significantly reduces the number of microbes, it does not sterilize the product, meaning some microorganisms may survive. However, these surviving microbes are generally non-pathogenic and do not cause spoilage as rapidly as the original populations. The term "pastöroitua" indicates that a product has undergone this specific heat treatment.