pasteurization

Pasteurization is a heat treatment process used to destroy pathogenic microorganisms and reduce the total microbial load in foods and beverages, thereby extending shelf life while preserving quality. It does not sterilize; some heat-resistant spores may survive, so products often require proper packaging and storage to prevent recontamination.

The method is named after Louis Pasteur, who in the 19th century demonstrated that controlled heating could prevent spoilage in wine and other liquids. The technique was later applied to milk and other foods, becoming a standard tool in food safety. Pasteurization reduces the risk of illness from pathogens such as those causing tuberculosis, Q fever, listeriosis, and salmonellosis, though it does not eliminate all organisms.

Common pasteurization regimes include low-temperature, long-time (LTLT), high-temperature, short-time (HTST), and ultra-pasteurization (UHT). LTLT typically uses about 63°C (145°F) for 30 minutes; HTST uses about 72°C (161°F) for 15 seconds; UHT heats to roughly 135–150°C (275–302°F) for a few seconds. The choice depends on the product and desired balance between safety, flavor, and nutrient retention.

Applications span dairy products such as milk and cream, fruit and other juices, wines, and some beverages and liquid foods. Pasteurization lowers microbial load while aiming to preserve texture, color, aroma, and nutritional value. Regulatory standards vary by country and product, and pasteurized products are typically refrigerated or kept in sealed packaging to maintain safety and quality.