Are All Sour Creams Pasteurized? Understanding the Difference

December 31, 2025 •

4 min read

According to the FDA, most foodborne illnesses are not part of recognized outbreaks, and many go unreported. It is a common misconception that all sour creams are pasteurized; the reality is that the safety depends on the product's origin and processing.

Quick Summary

This guide explains the crucial difference between commercially produced and non-commercial sour creams, detailing why heat treatment is essential for safety, especially for vulnerable populations, and how to identify safe products.

Key Points

Commercial sour cream is pasteurized: Nearly all sour cream sold in grocery stores is heat-treated to kill harmful bacteria and is safe to consume.
Homemade sour cream may be unpasteurized: Versions made at home or sold by independent vendors, especially from raw milk, pose a greater risk of carrying dangerous pathogens.
Read the label: The simplest way to confirm is by checking the packaging for the word 'pasteurized'.
Unpasteurized dairy is risky: Raw dairy can harbor bacteria like Listeria and E. coli, which can cause severe illness, particularly in vulnerable populations.
Crème fraîche is different: Traditionally made from unpasteurized cream, American crème fraîche uses pasteurized cream but has higher fat and less tanginess than sour cream.
High-risk individuals must be careful: Pregnant women, children, and the elderly are particularly vulnerable and should only consume pasteurized dairy products.
Cooking doesn't guarantee safety: Heating can kill pathogens, but it may not destroy all toxins already produced by the bacteria in unpasteurized products.

Is Commercial Sour Cream Pasteurized?

For products found in major grocery store chains, the answer is a resounding yes. Most commercial sour cream is pasteurized by heating the cream to a high temperature for a specified period before fermentation. This process is mandated by food safety regulations in many countries, including the United States, to ensure the product is free from harmful microorganisms. The primary goal is to kill pathogens such as Listeria monocytogenes, E. coli, and Salmonella, which can cause serious foodborne illness.

After pasteurization, beneficial lactic acid bacteria cultures are added to the cooled cream, which ferments the lactose into lactic acid. This is what gives sour cream its characteristic tangy flavor and thick texture. The presence of these live cultures does not negate the initial pasteurization step, though some brands may add extra probiotics after the heat treatment.

The Pasteurization Process for Dairy Cream

There are several methods for pasteurizing dairy cream, with the two most common being the high-temperature short-time (HTST) method and vat pasteurization.

HTST (High-Temperature Short-Time): In this method, the cream is heated to at least 161°F (72°C) for a minimum of 15 seconds. This is an efficient, continuous process used for the vast majority of commercial dairy products.
Vat Pasteurization: For smaller batches, this method involves heating the cream to at least 145°F (63°C) and holding it at that temperature for at least 30 minutes.

Unpasteurized Sour Cream: The Risks and Reality

While commercial products are safe, unpasteurized sour cream is a different matter. This can include homemade versions or certain artisanal dairy products sold at farmers' markets or through private vendors. Traditionally, sour cream was made simply by letting cream sour naturally, relying on naturally occurring bacteria. Without modern pasteurization, this practice is unsafe due to the risk of pathogens.

The health risks associated with unpasteurized dairy are significant, particularly for high-risk individuals such as pregnant women, young children, the elderly, and those with weakened immune systems. Contamination can lead to severe and sometimes life-threatening diseases, such as listeriosis.

Unpasteurized Dairy Risks Explained

Bacterial Contamination: Raw, unpasteurized dairy can contain dangerous bacteria like Listeria, E. coli, Salmonella, and Campylobacter. Even with excellent farm hygiene, the risk cannot be eliminated.
Severe Illness: Illnesses from these pathogens can range from diarrhea and vomiting to meningitis, kidney failure, or paralysis in more severe cases.
Unreliable Safety: The presence of pathogens in raw milk is unpredictable. A product may seem fine and then later cause severe illness.

The Difference Between Sour Cream and Crème Fraîche

This is a point of confusion for many. While both are cultured creams, there is a traditional difference in their production and a key distinction regarding heat stability.

Sour Cream vs. Crème Fraîche Comparison


Feature	Sour Cream (U.S.)	Crème Fraîche (Traditional)
Production	Made from pasteurized cream and a starter culture. May contain thickeners.	Traditionally made from unpasteurized cream left to ferment naturally.
Fat Content	Typically 18-20% milkfat.	Higher fat content, often 30-40%.
Taste	More pronounced, tangy, and acidic flavor.	Milder, richer, and less tangy taste.
Cooking with Heat	Tends to curdle when heated due to lower fat and higher acidity.	High fat content makes it resistant to curdling, ideal for hot sauces.

In the U.S., any commercially available crème fraîche is also required to be made from pasteurized cream, though it still has a higher fat content and milder flavor than standard sour cream.

Label Reading and Safe Consumption

To ensure you are consuming a safe product, particularly for vulnerable individuals, always make label reading a priority. The label on any store-bought sour cream in a regulated market will indicate if it is pasteurized. Avoid products from independent vendors or farmers' markets if you cannot confirm they have been pasteurized.

For those who make their own sour cream, it is essential to begin with a pasteurized cream base and a reliable starter culture. Attempting to ferment raw cream carries a significant and unnecessary risk of serious foodborne illness.

Conclusion

While the vast majority of sour cream available in commercial grocery stores is pasteurized and therefore safe for consumption, it is incorrect to assume that all sour creams are pasteurized. The key lies in understanding the source: commercial products are regulated for safety, while homemade or artisanal versions may not be. Always check product labels and adhere to standard food safety practices, especially when preparing dairy products for pregnant women, children, or the elderly. Opting for pasteurized cream is always the safest choice. Learn more about the risks associated with raw milk from the FDA.

Frequently Asked Questions

Yes, nearly all sour cream sold commercially in major grocery stores is made from pasteurized cream to comply with food safety regulations.

The simplest method is to read the product label. Reputable, commercially sold dairy products are required to be clearly labeled as 'pasteurized'.

Unpasteurized sour cream carries a risk of contamination with dangerous bacteria like Listeria, E. coli, and Salmonella, which can cause severe foodborne illness.

You can, but to ensure safety, you must start with a pasteurized cream base and a reliable starter culture. Leaving raw cream to ferment naturally is not safe and is not recommended.

No. While American-made crème fraîche is typically made from pasteurized cream, its traditional French counterpart was made from unpasteurized cream. Also, crème fraîche has a higher fat content and milder flavor.

No, pregnant women can safely consume commercial, pasteurized sour cream. However, they should strictly avoid any unpasteurized dairy products due to the high risk of listeriosis.

While cooking will kill harmful bacteria, the process may not eliminate all the toxins produced by those bacteria, so it is safest to avoid using unpasteurized products entirely.