pasteurized

Pasteurized is the process of heating liquids or foods to a specific temperature for a defined time to destroy pathogenic microorganisms and reduce the overall microbial load, thereby extending shelf life while preserving most of the product's flavor and nutrients.

Named after Louis Pasteur, the technique emerged in the late 19th century to combat wine and beer spoilage and was later adopted for milk, juices, eggs, and other beverages. It aims to reduce disease-causing organisms without sterilizing the product.

Common methods include low-temperature, long-time (LTLT) at about 63°C for 30 minutes; high-temperature, short-time (HTST) at 72°C for 15–20 seconds; and ultra-pasteurization (UHT) at 135–150°C for a few seconds, often followed by aseptic packaging.

Holder pasteurization is a term used for milk treated at 63°C for 30 minutes and is widely used for some dairy products and for infant formula processing.

Pasteurization greatly reduces pathogens such as Salmonella, Listeria, and Campylobacter and slows spoilage organisms, but it does not sterilize. Therefore post-pasteurization contamination remains a risk, and many pasteurized products require refrigeration; spores can survive certain processes and may be present in some foods.

Nutrient losses are usually small, though heat-sensitive vitamins can decline somewhat, and flavor or texture may change with more intense heat treatment.

In regulation and labeling, pasteurized products are common worldwide in dairy, juices, eggs, and some beverages; terminology and exact standards vary by country, but the underlying goal is reducing risk while maintaining product quality.