Pasteurization

About

Pasteurization is a heat-treatment process designed to eliminate pathogenic microorganisms from foods and beverages, thereby enhancing their safety and shelf life. Named after Louis Pasteur, who pioneered the technique in the 1860s, it involves heating liquids to specific temperatures for controlled durations. This method is widely applied in the dairy and juice industries, where it is crucial for preventing spoilage and reducing the risk of disease transmission. Pasteurization effectively destroys vegetative bacteria and inactivates enzymes that contribute to spoilage, though most bacterial spores remain unaffected. The process can vary depending on the type of food and desired shelf life. Common methods include vat pasteurization, high-temperature short-time (HTST) pasteurization, and ultra-high-temperature (UHT) pasteurization. HTST involves heating milk to about 161°F for 15 seconds, while UHT heats it to 280°F for a few seconds, extending shelf life significantly. Pasteurization is essential for ensuring food safety without significantly altering nutritional or sensory qualities, making it a cornerstone of modern food processing.