Raw milk cheese carries a higher risk of bacterial infection than pasteurized cheese, making it potentially dangerous for pregnant women and the immunodeficient. While some consumers believe it is superior, many countries restrict its sale for public health reasons. Proper handling and storage of all dairy products is important for infection control.
Raw milk cheese is made from unpasteurized milk and is considered by some medical professionals to pose a health risk not associated with pasteurized cheeses. There is much debate about raw milk cheese and its dangers, although the general consensus is that it should be avoided by pregnant women and the immunodeficient. This cheese is believed to be dangerous because it carries a higher risk of bacterial infection than pasteurized milk cheeses, especially if handled poorly.
When milk is pasteurized, it is heated to a high temperature and held there for a specific amount of time to kill harmful bacteria such as Listeria, E. Coli, Campylobacter, Salmonella and others. Pasteurized milk is not technically sterile; it simply carries less potential bacterial risk than raw milk. All fresh, moisture-rich cheeses in the United States are made with pasteurized milk due to concerns about infections. However, it is still possible for pasteurized milk to become contaminated and, like any food product, it must be handled with care and stored in proper refrigeration.
Raw milk cheese is more likely to harbor harmful bacteria, as the bacteria are never killed through a pasteurization process. Consequently, if the milk becomes contaminated with bacteria during the milking or cheese making process, the bacteria will show up in the final product. Consumers would then be exposed to bacteria that could cause anything from a mild stomach ache to death. For this reason, many countries, including the United States, restrict the sale of raw milk cheeses, for public health reasons.
There is a long culinary tradition of raw milk cheese and some consumers believe it is superior to pasteurized cheese. For this reason, they seek out cheeses made from raw milk, willing to take the risk of bacterial infection in the pursuit of culinary pleasure. As cheese ages it becomes more acidic, which means raw milk cheese that is older is much safer to eat. Some organizations like the Food and Drug Administration believe that the flavor isn’t worth the health risk and don’t condone the consumption of raw milk dairy products.
Ultimately, the debate over raw milk versus pasteurized cheese is about infection and contamination control. Major foodborne disease outbreaks can be carried by pasteurized milk that has been contaminated by the manufacturing process just as easily as it is possible with raw milk. In general, dairy products should be handled with care and discarded if they look, smell or taste “off” to the consumer.
Pasteurization is only part of infection control and a dairy that is kept clean and sterile should produce healthy milk. If cows are allowed to roam, kept clean, and receive proper veterinary care, they’ll also be less likely to carry potentially harmful bacteria to pass on to consumers. When purchasing raw milk cheeses, it’s a great idea to go to the source so you can personally check the cleanliness conditions before purchasing the cheese product. Any reputable dairy product is happy to show guests around their establishment, demonstrating the steps they take to reduce the risk of bacteria-tainted milk.
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