Pastörun

Pastörun, commonly called pasteurization, is a heat treatment applied to perishable liquids to reduce microbial load, destroy pathogens, and extend shelf life while preserving sensory and nutritional quality. The method emerged in the 19th century, named after Louis Pasteur, who demonstrated that controlled heating could prevent spoilage in wine and later improved the safety of milk and other beverages.

Standard methods include low-temperature long-time (LTLT) at about 63°C for 30 minutes; high-temperature short-time (HTST) at about 72°C for 15–20 seconds; and ultra-pasteurization (UHT) at 135–150°C for 1–4 seconds, often with aseptic packaging. These processes aim to balance microbial reduction with minimal impact on taste, texture, and nutrients.

Pasteurization reduces pathogenic and spoilage microorganisms such as Salmonella, Listeria, and Escherichia coli but does not produce sterile products; heat-resistant spores may survive, and post-processing contamination can occur if packaging or handling is compromised.

Common applications include milk and dairy products, fruit and vegetable juices, and some beers and wines; standards vary by country and require labeling of pasteurized products. Regulatory agencies set time–temperature requirements to balance safety and quality.

Nutritional and sensory effects are generally modest, with some loss of heat-sensitive vitamins and slight changes in flavor or texture. Efficient control of time and temperature minimizes adverse effects while maintaining safety.

Alternative preservation methods, such as high-pressure processing or microfiltration, can reduce microbial load with different trade-offs. Pastörun remains widely used because it is effective, scalable, and relatively cost-efficient for liquids with high consumer demand.