Unpasteurized
Unpasteurized
Unpasteurized (pronunciation: /ʌnˈpæstʃəraɪzd/) refers to a substance, typically a food or beverage, that has not undergone the process of pasteurization. The term is most commonly used in the context of dairy products, such as milk and cheese, and alcoholic beverages, like cider and beer.
Etymology
The term "unpasteurized" is derived from the process it refers to, pasteurization, which is named after its inventor, Louis Pasteur. The prefix "un-" is used to indicate the absence of this process.
Related Terms
- Pasteurization: The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food.
- Raw foodism: A diet consisting of uncooked, unprocessed, and often organic or wild foods.
- Food safety: Scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
- Microorganism: A microscopic organism, especially a bacterium, virus, or fungus.
Health Risks
Unpasteurized foods and beverages can pose health risks as they may contain harmful microorganisms that are usually eliminated in the pasteurization process. These can lead to foodborne illnesses, especially in people with weakened immune systems.
Legal Status
In many countries, the sale of unpasteurized milk is heavily regulated or even banned due to the potential health risks. However, some people prefer unpasteurized products for their perceived health benefits or taste.
See Also
External links
- Medical encyclopedia article on Unpasteurized
- Wikipedia's article - Unpasteurized
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