pasteurisierte

Pasteurisierte describes a food or beverage that has undergone pasteurization, a heat treatment designed to reduce or eliminate pathogenic microorganisms and slow spoilage. The term is commonly used in German-speaking contexts to indicate that a product has been processed for safety and longer shelf life without becoming sterile.

Pasteurization typically involves heating to a defined temperature for a specific time. Typical schemes include low-temperature, long-time (63°C for 30 minutes) and high-temperature, short-time (72°C for 15 seconds). Some processes use higher temperatures for shorter times; ultra-pasteurization uses even higher heat for extended shelf life and may affect flavor.

It is widely applied to dairy products (milk, cream, yogurt), fruit and vegetable juices, liquid egg products, and some beverages. It reduces pathogens such as Salmonella, Listeria, and Escherichia coli, and slows spoilage organisms. Pasteurized products are not sterile; contamination after processing can occur, and some heat-tolerant spores may survive.

Nutritional and sensory effects are generally small but notable for heat-sensitive vitamins and flavors. Most pasteurized products require refrigeration. In many countries, labeling indicates pasteurized or pasteurisierte, with standards varying by jurisdiction.

Developed in the 19th century by Louis Pasteur, pasteurization became a standard safety practice in the 20th century and remains essential in modern food processing. The concept supports both public health goals and extended product shelf life while aiming to preserve as much original quality as possible.