By the term pasteurisation, the short-term heating of substances to 60 to 90 ° C. for the killing of microorganisms is designated.

Pasteurisation is a process mostly for the preservation of liquid foods.

Pasteurisation kills most heat-sensitive microorganisms such as yeast or mould fungi. At the same time, however, a few germinating bacterial spores can remain. Pasteurised foods are thus not germ-free, but only germ-poor. They are therefore limited in durability.