Pastöroituja

Pastöroituja is Finnish for items that have undergone pasteurization, the heat-treatment process used to reduce harmful microorganisms in foods and extend shelf life. Pasteurization involves heating a product to a specific temperature for a defined time, then cooling it rapidly. Common methods include high-temperature short-time (HTST), around 72°C for 15 seconds, and low-temperature long-time (LTLT), about 63°C for 30 minutes. Ultra-pasteurization uses higher temperatures for a few seconds, producing products with longer refrigerated shelf life. Pasteurization is not the same as sterilization; some microorganisms may remain, and proper storage and handling are still important.

Most often pasteurized items are dairy products (milk, cream, some yogurts), fruit and vegetable juices, and liquid eggs. Some processed beverages and certain foods may also be pasteurized to reduce spoilage and foodborne illness. In labeling, products may explicitly state that they are pasteurized, which communicates a safety attribute to consumers.

Nutritional and sensory effects are typically modest but variable. Heat-sensitive vitamins can decline slightly, and taste or texture can be affected, especially with repeated heating or aggressive processing. The choice of technique depends on the product, desired shelf life, and quality goals.

Safety and regulation: pasteurization is a standard public health measure in many countries, reducing the risk of diseases transmitted via dairy, eggs, and other liquids. It complements, rather than replaces, proper refrigeration and hygiene. The concept is named after Louis Pasteur, whose work in the 19th century laid the foundations for modern microbiology and food safety.