Pasteurization, a cornerstone of food safety, faces renewed scrutiny as raw milk and unpasteurized products gain traction in the wellness industry. This ancient process, pioneered by French chemist Louis Pasteur in the 1860s, involves heating food and drink to eliminate harmful microorganisms. Despite its proven benefits, a growing segment of consumers is gravitating toward unpasteurized products, leading to a 20-65% increase in raw milk sales from 2023 to 2024. The Centers for Disease Control and Prevention (CDC) advocates for pasteurized dairy to ensure nutrient intake without health risks. However, the allure of natural, unprocessed foods continues to challenge conventional wisdom.
The Food and Drug Administration (FDA) regulates pasteurization in the United States, endorsing it as a critical safeguard in food safety. Pasteurization techniques vary, with both "slow" and "rapid" methods available, depending on temperature and duration. Although the process can slightly alter qualities like color and antioxidant activity in fruit juice, it largely preserves the nutritional integrity of most foods.
“Pasteurization does not significantly impact nutritional value, and in actuality, makes food safer to eat or drink,” – Keresztes-James.
Wellness enthusiasts have embraced raw milk and unpasteurized products, despite the lack of nutritional advantages over pasteurized alternatives. The FDA categorizes soft cheeses from unpasteurized milk—such as feta, brie, and blue-veined cheese—as "high risk" due to their susceptibility to pathogens like Listeria monocytogenes.
“Soft cheeses from unpasteurized (raw) milk such as feta, brie, camembert, blue-veined, and queso fresco are considered ‘high risk’ by the FDA,” – Tamika Sims, PhD.
“Foods made from unpasteurized milk are particularly likely to contain Listeria monocytogenes. This is a major health concern for pregnant women, aging, and immunocompromised individuals,” – Mitzi Baum.
These products pose significant health risks, particularly to vulnerable populations such as pregnant women and those with compromised immune systems. Complications from consuming contaminated foods can be severe.
“Severe cases of foodborne illness can lead to hospitalization or even death, as well as long-term health effects.” – Keresztes-James.
Not all foods require pasteurization for safety. Eggs, when thoroughly cooked, are naturally safe without pasteurization. Similarly, other foods like hard cheeses, yogurt, and vinegar-based products are generally considered safe without undergoing this process.
“Foods generally considered safe without pasteurization include fruits, vegetables, hard cheeses, yogurt, and vinegar-based products,” – Keresztes-James.
Despite these exceptions, buying from smaller producers can increase the risk of encountering unpasteurized products. Consumers should remain vigilant about the potential health implications of unpasteurized foods.
“There is no nutritional benefit to consuming unpasteurized dairy,” – Milton Stokes, PhD.
The resurgence of interest in raw milk highlights a broader trend within the wellness industry—a shift toward more "natural" consumption patterns. However, food safety experts urge caution.
“Raw milk and unpasteurized products have become trendy with the rising popularity of the wellness industry,” – Nicole Keresztes-James.
While the wellness trend advocates for natural products, it is crucial to balance such preferences with food safety principles established over centuries.
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