Pasteurization
Terminology card and professional explanation
Pronunciation
/ˌpæs.tʃə.raɪˈzeɪ.ʃən/
Term Information
Part of Speech: Noun
Difficulty: Intermediate (B2)
Category:
Food Safety
Definition
Pasteurization is a heat treatment process in which food or beverages are heated to a specific temperature for a certain period of time to destroy harmful microorganisms and extend shelf life without significantly affecting product quality.
Translations
Uzbek: Pasteurizatsiya
Russian: Пастеризация
Professional Explanation
Pasteurization is one of the most important preservation methods used in the food industry. It reduces pathogenic microorganisms and spoilage bacteria while maintaining the nutritional value, taste, and texture of food products. The process is widely applied in milk, fruit juices, liquid eggs, beer, and other beverages. Unlike sterilization, pasteurization does not eliminate all microorganisms; therefore, pasteurized products usually require refrigerated storage.
Example Sentence
Fresh milk is pasteurized before it is distributed to consumers to ensure its microbiological safety.