unpasteurized

Unpasteurized, also referred to as raw, is used to describe foods and beverages that have not undergone pasteurization, a heat treatment intended to kill dangerous microorganisms. Pasteurization typically involves heating a product to a specific temperature for a set period, then rapidly cooling it.

Common unpasteurized products include dairy items such as milk, cheese, and cream, as well as certain fruit juices and ciders. Some beverages and foods in the raw category may be sold as “raw” or “unpasteurized” with varying regulatory labeling and handling requirements. In many regions, commercially available unpasteurized products are produced under specific sanitary controls, but the lack of pasteurization means they may retain natural microorganisms that can be harmful.

Health considerations are central to discussions of unpasteurized products. The absence of pasteurization increases the risk of foodborne illness from pathogens such as Salmonella, Listeria, Escherichia coli, and Campylobacter. People at higher risk include young children, pregnant people, older adults, and individuals with weakened immune systems. While some advocates cite potential nutritional or probiotic benefits, scientific evidence for significant health advantages over pasteurized equivalents is limited and often contested.

Regulatory approaches vary by country and region. Some jurisdictions permit sale of raw dairy and juice with warnings or age restrictions, while others prohibit it or require strict labeling and testing. Consumers are advised to consider personal risk, source quality, and local regulations when choosing unpasteurized products, and to refrigerate and handle them carefully to minimize contamination risks.