pastöriserade

Pastöriserade refers to foods and beverages that have undergone pasteurization, a heat-treatment process designed to destroy pathogenic microorganisms and slow spoilage. The term is used in Swedish to describe products that have been heat-treated to improve safety and extend shelf life, while preserving as much quality as possible.

Pasteurization typically involves heating a liquid to a defined temperature for a specific time, then rapidly cooling it. Common methods include high-temperature short-time (HTST) at about 72°C for 15 seconds; low-temperature long-time (LTLT) at about 63°C for 30 minutes; and ultra-pasteurization (UHT) at 135–150°C for 1–2 seconds. The choice of method balances safety, shelf life, and sensory and nutritional impact.

Pastörisering is widely used for milk and dairy products, fruit and vegetable juices, eggs and egg products, and some beverages and processed foods. In many countries, pasteurization is required for mass-market dairy products and many juices to ensure safety; non-pasteurized or “raw” variants exist in some markets but are subject to stricter handling and labeling rules.

Limitations include that pasteurization does not eliminate all microorganisms, and proper refrigeration and hygiene remain essential after processing. Pasteurised products may experience some loss of heat-sensitive vitamins and minor flavor changes compared with raw equivalents, but overall safety and reliability are improved.