pastörointimenetelmän

Pastörointimenetelmä, commonly known as pasteurization, is a process named after its inventor, Louis Pasteur. It involves heating a liquid, such as milk or juice, to a specific temperature for a set duration to kill harmful microorganisms like bacteria, yeasts, and molds. This process significantly reduces the risk of foodborne illnesses and extends the shelf life of the product by slowing down spoilage.

There are several variations of the pasteurization method. High-temperature short-time (HTST) pasteurization, for example, heats milk to at least 72°C (161°F) for 15 seconds. Ultra-high temperature (UHT) pasteurization is more intense, heating the product to around 135°C (275°F) for a few seconds. This method can result in a longer shelf life, even at room temperature, but may slightly alter the taste and nutritional profile compared to less intense methods. Lower temperature long-time (LTLT) pasteurization involves heating at lower temperatures for longer periods, such as 63°C (145°F) for 30 minutes.

Pasteurization is a crucial step in ensuring the safety of many food and beverage products, particularly those consumed by vulnerable populations like children and the elderly. While it effectively eliminates most pathogenic bacteria, it does not sterilize the product, meaning some spoilage microorganisms may survive. Therefore, pasteurized products still require proper storage and handling. The method has been instrumental in public health advancements by dramatically reducing the incidence of diseases like tuberculosis, typhoid fever, and listeriosis that were historically transmitted through contaminated dairy products.