Pasteurization

Definition

Pasteurization is a thermal treatment (72°C for 15 seconds for milk) eliminating pathogenic microorganisms while preserving the nutritional and organoleptic qualities of foods.

How it works

Developed by Louis Pasteur (1864), pasteurization destroys 99.9% of pathogenic bacteria (Salmonella, E. coli, Listeria) without sterilizing the food. Pasteurized milk retains its vitamins and proteins (mild loss of B1 and C). It is applied to milk, fruit juices, beer, liquid eggs, and some cheeses.

Role

Ensures the microbiological safety of perishable foods while preserving their qualities.

Examples

• Pasteurized milk (shelf life 10-15 days) vs UHT milk (sterilized, 3 months) vs raw milk (unpasteurized)

Recommendations

Raw milk presents a risk for pregnant women, infants, immunocompromised individuals, and the elderly.

Key takeaway

Pasteurization preserves the essential nutrients while eliminating pathogens—a balance of safety and optimal nutrition.

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