Randy Chandler
The consumption of cooked unpasteurized cheese is a topic of debate among cheese enthusiasts and experts. Unpasteurized cheese, also known as raw cheese, has been linked to bacterial outbreaks and foodborne illnesses, with the potential for harmful microbes such as Salmonella, Listeria, and E. coli to survive the cheese production and aging process. On the other hand, some argue that unpasteurized cheese offers a richer, more complex flavor profile that is worth the potential risks. The safety of consuming unpasteurized cheese also depends on individual factors, with children, pregnant women, the elderly, and immunocompromised individuals being more vulnerable to any negative effects.
| Characteristics | Values |
|---|---|
| Safety | Unpasteurized cheese may contain harmful bacteria such as Salmonella, Listeria, E. coli, and Campylobacter. The risk of illness is especially high for children, adults aged 65 or older, pregnant people, and immunocompromised people. |
| Flavor | Unpasteurized cheese is said to have a more complex flavor profile and a richer taste than pasteurized cheese. |
| Availability | Unpasteurized cheese is more common outside the US, particularly in Europe. In the US, unpasteurized cheese can be sold within states but not across state lines. In Canada, unpasteurized cheese must be aged for at least 60 days before being sold. |
| Pasteurization Process | Pasteurization involves heating milk to a high temperature to kill potentially harmful bacteria. |
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What You'll Learn
- Unpasteurized cheese can be dangerous due to harmful bacteria such as Salmonella, Listeria, and E. coli
- Pasteurization kills microbes that are beneficial to human health
- Unpasteurized cheese is more common outside the US, especially in Europe
- Unpasteurized cheese is illegal in Canada, but aged unpasteurized cheese can be sold
- Pregnant women, children, the elderly, and immunocompromised people should avoid unpasteurized cheese
Unpasteurized cheese can be dangerous due to harmful bacteria such as Salmonella, Listeria, and E. coli
Unpasteurized cheese is widely consumed and produced in many parts of the world. While it is beloved for its complex flavour profiles, unpasteurized cheese can be dangerous due to harmful bacteria such as Salmonella, Listeria, and E. coli. Pasteurization is the process of heating milk to a high temperature for a set period to kill potentially disease-causing bacteria. Without pasteurization, milk can become contaminated with harmful microbes that can survive the cheese production and aging process.
The consumption of unpasteurized cheese and milk products is especially risky for children, adults aged 65 or older, pregnant people, and immunocompromised people. The Centers for Disease Control and Prevention (CDC) and other US agencies have long warned against drinking raw milk, calling it one of the riskiest foods to consume. The CDC and FDA recommend that people do not consume raw milk or raw milk products.
Recent bacterial outbreaks from unpasteurized milk products have raised concerns about their safety. In one instance, RAW FARM voluntarily recalled its cheddar cheeses due to potential E. coli contamination. While the investigation is ongoing, all of its products have tested negative for E. coli so far.
To mitigate the risks associated with unpasteurized cheese, some countries have implemented regulations. For example, in Canada, imported or domestic unpasteurized cheese must be aged for at least 60 days before being sold to consumers. This aging process is intended to allow any potentially harmful bacteria to die off naturally. However, soft cheeses such as Brie and Camembert are at their prime after being ripened for only 20-30 days, which is well before the 60-day requirement.
While the risks associated with unpasteurized cheese are real, some argue that they are low when proper sanitation protocols and manufacturing processes are followed. In 2016, the FDA tested 1,600 samples of raw-milk cheeses, and less than 1% were contaminated with Salmonella, Listeria, or E. coli. However, it is important to note that the risk is not zero, and the potential for adverse effects is always present.
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Pasteurization kills microbes that are beneficial to human health
Pasteurization is a process of food preservation in which packaged foods are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process was developed by French chemist Louis Pasteur in 1862 to curb the spread of foodborne illnesses. The process was initially used for wine and beer, but it was later discovered to be effective in treating milk as well.
While pasteurization is effective in killing harmful bacteria such as Salmonella, Listeria, and E. coli, it also kills off some microbes in milk that are beneficial to the human gut. These beneficial microbes are often responsible for the unique flavor or texture of cheese. As a result, some people prefer the taste and texture of unpasteurized cheese.
However, consuming unpasteurized milk and dairy products can be risky. The Centers for Disease Control and Prevention has long warned against drinking raw milk, calling it one of the riskiest foods to eat. Unpasteurized milk can be contaminated with harmful microbes such as Salmonella, Listeria, and E. coli, which can survive the cheese production and aging process. Recent bacterial outbreaks from consuming cheese made from unpasteurized milk have raised questions about the safety of these artisanal products.
In the United States, the sale of unpasteurized milk across state lines has been banned since 1987, but unpasteurized dairy products can still be sold within certain states. Outside the US, unpasteurized cheese is much more common and less regulated. The FDA recommends that people at high risk, including children, adults over 65, pregnant people, and immunocompromised individuals, always opt for pasteurized dairy products.
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Unpasteurized cheese is more common outside the US, especially in Europe
While the sale of unpasteurized cheese across state lines has been banned in the US since 1987, it is still legal to sell and consume unpasteurized cheese within certain states. Unpasteurized cheese is also more widely available in other parts of the world, particularly in Europe. In countries like Italy and France, unpasteurized cheese is commonly consumed and considered a delicacy.
The popularity of unpasteurized cheese in Europe can be attributed to its long history and tradition. Europeans have been consuming unpasteurized cheese for centuries, and pasteurization is a relatively newer process that was introduced in the early 1900s. The process of making unpasteurized cheese is also associated with artisanal craftsmanship and traditional methods that are valued in European cheese-making.
In addition, some people argue that unpasteurized cheese has a superior taste compared to its pasteurized counterpart. The unique bacteria, cultures, and enzymes present in unpasteurized cheese contribute to its complex flavor and texture, which some connoisseurs prefer. However, it is important to note that unpasteurized cheese carries a higher risk of foodborne illnesses and can be especially dangerous for certain vulnerable populations, including children, pregnant women, the elderly, and immunocompromised individuals.
While unpasteurized cheese is more common in Europe, it is essential to consider the potential health risks associated with consuming raw dairy products. Recent bacterial outbreaks and the presence of avian influenza in dairy cows have raised concerns about the safety of unpasteurized cheese, even among its enthusiasts. As a result, some countries have implemented regulations, such as mandatory aging periods, to balance the risks and benefits of consuming these products.
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Unpasteurized cheese is illegal in Canada, but aged unpasteurized cheese can be sold
Drinking raw or unpasteurized milk comes with an increased risk of serious illness because it has not been pasteurized to eliminate harmful microorganisms such as Salmonella, E. coli, and Listeria. These microorganisms can cause food poisoning and lead to very serious conditions. Children, pregnant people, older adults, and people with weakened immune systems are particularly vulnerable to foodborne illnesses and should avoid consuming unpasteurized milk and cheese.
However, in Canada, the sale of cheese made from unpasteurized milk is allowed as long as it has been aged at 2°C or above for at least 60 days. This process of ripening destroys pathogenic bacteria and allows the "good" bacteria to take over, giving the cheese its unique flavor. Studies have shown that if this procedure is followed, the added salt and acids produced by the bacterial cultures prevent harmful bacteria from growing, significantly reducing the risk of foodborne illness.
While the sale of aged unpasteurized cheese is permitted in Canada, it is important to note that the risk of foodborne illness is not completely eliminated. The risk that remains is very small but not zero, and it is higher in soft and semi-soft cheeses, which have a better chance of retaining problematic bacteria. Therefore, it is recommended that individuals, especially those in vulnerable groups, carefully consider the risks before consuming unpasteurized cheese, even if it has been aged.
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Pregnant women, children, the elderly, and immunocompromised people should avoid unpasteurized cheese
Unpasteurized cheese is widely consumed and produced in many parts of the world. The process of pasteurization involves heating milk to a high temperature to kill potentially harmful bacteria. However, some people, including pregnant women, children, the elderly, and immunocompromised individuals, may need to exercise caution when consuming unpasteurized cheese due to potential health risks.
Pregnant women are generally advised to avoid consuming unpasteurized cheese and milk products. This recommendation is based on the potential presence of harmful bacteria, such as Listeria, Salmonella, and E. coli, which can cause serious health complications during pregnancy. Listeria infection, for example, can lead to miscarriage, stillbirth, or severe illness in newborns. Therefore, to minimize risks, pregnant women should opt for pasteurized cheese and milk products.
Children, especially infants and young children, are also considered vulnerable to the harmful effects of unpasteurized cheese. The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) have warned against the consumption of raw milk and raw milk products, including cheese, due to the risk of bacterial infections. Young children may have a higher risk of contracting illnesses caused by bacteria such as Salmonella, Listeria, and E. coli, which can be present in unpasteurized cheese.
The elderly, or adults aged 65 and above, are another group that should exercise caution when consuming unpasteurized cheese. As we age, our immune system may weaken, making it more difficult to fend off pathogens and infections. Consuming unpasteurized cheese could increase the risk of contracting foodborne illnesses, which can have more severe consequences in older individuals. Therefore, it is generally recommended that the elderly opt for pasteurized cheese products to minimize potential health risks.
Individuals with compromised immune systems, whether due to underlying medical conditions or treatments such as chemotherapy, should also avoid unpasteurized cheese. Immunocompromised people are more susceptible to infections, and consuming unpasteurized cheese may increase the risk of contracting foodborne illnesses. Even though the risk of contamination in unpasteurized cheese is generally considered low, it is always prudent for immunocompromised individuals to opt for pasteurized cheese to ensure their safety.
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Frequently asked questions
Cooking unpasteurized cheese will not necessarily make it safe to eat. Pasteurization is the process of heating milk to a high temperature to kill harmful bacteria such as Salmonella, Listeria, and E. coli. The U.S. Food and Drug Administration (FDA) recommends that people do not consume raw milk or raw milk products.
Unpasteurized cheese can contain harmful bacteria, such as Salmonella, Listeria, and E. coli, which can cause foodborne illness. While the risk of getting sick from raw-milk cheese is low, it is not zero.
Yes, it is recommended that pregnant women, infants, the elderly, and people with compromised immune systems avoid unpasteurized cheese.
In the United States, raw milk cheese must be marketed and labeled as such. You can also ask your server at a restaurant.
The sale of unpasteurized cheese is banned in some places, such as Quebec, Canada, and some U.S. states. However, it is allowed in other places, such as Europe and certain U.S. states, as long as the cheese has been aged for at least 60 days to reduce the risk of harmful bacteria.
