Which Butter Is Safest to Use? An FDA-Guided Overview

Pasteurized vs. Unpasteurized Butter: What FDA Recommends

Consumers should always choose pasteurized butter, as recommended by the FDA and public health authorities. Unpasteurized or "raw" butter, often labeled as cultured or artisan, can carry harmful pathogens like Listeria monocytogenes, Salmonella, or Staph aureus if not heated to 165 °F before consumption. This is especially important for pregnant individuals, the elderly, and those with weakened immune systems.

By contrast, commercial pasteurization eliminates most pathogens, making grocery‑store butter far safer out of the fridge, provided it hasn't been mishandled.

Microbial Safety & Recalls: What the FDA Tracks

Butter is generally low risk but it isn’t immune. In April 2025, the FDA announced a Class III recall of 1,701 pounds of Cabot Sea Salted Extra Creamy Premium Butter due to elevated coliform bacteria, a marker for possible fecal contamination. Fortunately, only 17 packages reached consumers, no illnesses were reported, and most units were recovered.

FDA classifies coliform presence as a hygiene issue not usually a direct health threat but the recall serves as a key reminder that sanitation and processing standards matter, even for food items fans consider harmless.

What About Flavorings Like Diacetyl?

Butter’s rich flavor comes partly from diacetyl, a naturally occurring compound formed during cream fermentation. While it gives butter its signature aroma, excessive inhalation exposure like in factory settings has been linked to serious lung disease ("popcorn lung"). However:

• The levels of diacetyl in commercially produced butter are very low.

• FDA considers diacetyl GRAS ("generally recognized as safe") for ingestion.

• The health risk lies primarily in inhalation during industrial exposure—not eating butter at home.

What to Look for When Buying Butter

Product Labels to Trust

• Pasteurized cream: Most U.S. grocery butter is processed under FDA pasteurization standards.

• Salted vs. unsalted: Salt helps preserve butter by inhibiting bacterial growth. Unsalted versions offer more flavor control—but require refrigeration sooner.

• Avoid raw or cultured butter if you won’t be cooking it thoroughly.

Packaging Considerations

• Stick-style butter in foil or paper is less likely to leach harmful chemicals.

• Avoid butter stored in packaging that uses fluorochemical coatings (like PFOA-coated wrappers) that may leach into fatty foods like butter. FDA research confirms that butter can absorb these chemicals more than solvents alone.

Consistency in manufacturing

• Brands with strict safety protocols and sanitation standards are less likely to have microbial issues especially when using low‑water, high-fat salted formulations that inhibit bacterial growth.

Storage & Handling: What FDA Says

The FDA and USDA agree: salted, pasteurized butter can remain safely unrefrigerated for up to a week if stored properly in a cool, dry place within sealed containers. Unsalted butter should be refrigerated after 1–2 days to prevent spoilage.

For longer shelf life, store butter in the refrigerator for several weeks or freeze it for up to a year, depending on the product.

Butter Safety Risks in Modified Products

Be cautious with flavored or whipped butter:

• These versions often increase water content and reduce salt, diminishing the microbial safeguards intrinsic to traditional butter.

• A Canadian study found that while flavored butter samples were free of Listeria or Salmonella in limited testing, the data pool was too small to generalize.

If the product has added ingredients, herbs, spices, or oils, choose brands with transparent safety records and consider shorter shelf-life.

Summary: Safest Butter Checklist

To choose the safest butter, follow these guidelines:

1. Always pick pasteurized butter, especially if spreading without cooking.

2. Prefer salted butter—its higher salt content inhibits bacterial growth.

3. Check packaging: favor stick-butter with minimal fluorochemical coating.

4. Avoid raw or cultured butters unless cooking thoroughly.

5. Store salted butter at room temp up to a week, else refrigerate. Unsalted: fridge sooner.

6. Avoid flavored and whipped types unless you confirm sanitation and safety history.

FDA Oversight & Consumer Advice

Under the Food Safety Modernization Act (FSMA), the FDA can enforce recalls and regulate manufacturers proactively to prevent microbial outbreaks. While butter recalls are rare, consumers should still pay attention to FDA alerts.

And reports such as that Cabot Creamery recall remind us: even high-end brands can slip—so always check lot numbers if instructed.

If you suspect contamination:

• Check the best-by date and lot codes against recall notices.

• Discard or return the product.

• Monitor for symptoms (especially gastrointestinal) and seek medical care if needed.

Final Take

When used and stored properly, commercial pasteurized salted butter is among the safest forms of butter. It remains stable without refrigeration for short periods and rarely harbors pathogens if produced under hygienic standards.

The FDA has multiple recalls and guidance in place to protect consumers—especially regarding microbial risks and undeclared allergens. Butter flavored chemically or packaged in certain wrappers may pose secondary concerns. But every day use? Safe.

Stick to trusted brands, buy pasteurized salted butter, follow recommended storage, and stay alert to recalls. That’s your recipe for safe, buttery enjoyment.