nonpasteurized

Nonpasteurized refers to products that have not undergone pasteurization, a heat treatment designed to kill pathogenic microorganisms. The term is most often used in relation to dairy and fruit juices, but it can apply to other beverages and foods produced without heat-treated processes. Pasteurization typically involves heating to a specific temperature for a defined time to reduce the risk of disease.

Common nonpasteurized products include raw milk and cheeses made from raw milk, as well as nonpasteurized fruit juices or ciders. Proponents of nonpasteurized products argue that they retain flavors and nutrients more effectively than pasteurized equivalents; critics note that heat treatment reduces certain bacteria and can extend shelf life.

Health considerations: Nonpasteurized products carry a higher risk of contamination with pathogens such as Salmonella, Escherichia coli, Listeria, Campylobacter, and other bacteria. The risk is particularly significant for young children, pregnant people, older adults, and individuals with weakened immune systems. Illness can be severe and occasionally fatal.

Regulation varies by country and sometimes by region. In the United States, the FDA generally prohibits interstate sale of raw milk, while some states permit intrastate sales with labeling and inspection requirements. In the European Union, some member states permit sales of nonpasteurized dairy and fruit products under strict hygiene standards, while others restrict or ban them. Other countries have a range of rules.

Consumers who choose nonpasteurized products should purchase from reputable producers, maintain cold storage, and be aware of risk to vulnerable groups. They should also read labels for information about sourcing and processing.