Randy Chandler
Cheese is less likely to make you sick than other foods due to the cheese-making process, which involves adding good bacteria to milk to crowd out bad bacteria. Salt is also added to most cheeses for preservation. Harder cheeses are safer without refrigeration, whereas softer cheeses with higher moisture content are more susceptible to spoiling. While cheese is generally safe to consume, there are reports of food poisoning from contaminated cheese, and it can also trigger allergies in some individuals.
| Characteristics | Values |
|---|---|
| Reason for not getting sick from cheese | The mold in blue cheese is safe to eat and comes from the same spores that Penicillin is made from |
| Unlike other molds, Penicillium roqueforti and Penicillium glaucum do not produce toxins by themselves and are not dangerous to humans | |
| How to identify bad cheese | If the cheese smells different and off-putting after a few weeks/months, it's likely gone bad |
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What You'll Learn
- Some cheeses are made with mould, which is safe for humans to consume
- Cheese can go bad, but it takes a lot for that to happen
- Bad cheese can cause food poisoning, with symptoms like nausea, vomiting, and diarrhoea
- Cheese allergies can cause allergic reactions, like an upset stomach
- Bad cheese often tastes and smells unpleasant, so it's easy to identify
Some cheeses are made with mould, which is safe for humans to consume
It is a well-known fact that mouldy food can make people sick. However, some cheeses are made with mould, and these cheeses are safe for human consumption. The mould in blue cheese, for example, is safe to eat. This mould comes from the same spores that Penicillin is made from. Penicillium roqueforti and Penicillium glaucum, the types of mould used in cheese-making, do not produce toxins by themselves and are therefore not dangerous to humans.
When these safe Penicillin varieties come into contact with cheese, they significantly speed up processes that create the unique look, texture, and taste of blue cheese. Penicillium roqueforti produces enzymes that release amino acids, which rapidly break down the cheese's proteins (casein). This process, called proteolysis, makes the cheese creamy, particularly near where the amino acids are most active—the blue veins. Additionally, Penicillium roqueforti also triggers another biochemical event called lipolysis, which further contributes to the unique characteristics of blue cheese.
The discovery of mouldy cheese is believed to have occurred by accident. According to legend, a shepherd in southern France left his lunch of rye bread and sheep's milk cheese behind when his sheep suddenly ran off. Months later, he found his lunch untouched except for a thick layer of mould that had formed on top. Feeling adventurous or perhaps very hungry, the shepherd took a bite, and surprisingly, he did not get sick.
Today, cheesemakers in the small village of Roquefort in southern France continue to make this mouldy cheese, now known as Roquefort cheese. They start by leaving rye bread in caves for weeks to encourage mould growth, as grains attract mould more quickly than dairy products. The mouldy bread is then dried, ground into dust, and sprinkled onto fresh sheep's milk cheese curds. After shaping and salting the cheese, they drill holes in it for aeration and return it to the caves, where a constant temperature and humidity promote mould growth.
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Cheese can go bad, but it takes a lot for that to happen
Cheese is a beloved food product worldwide, but it is a dairy product, and dairy has a reputation for going bad quickly. So, why doesn't cheese make us sick? Well, it can, but it takes a lot for that to happen.
Firstly, it's important to note that not all cheeses are created equal when it comes to spoilage. Soft cheeses, for example, have a higher moisture content, which can encourage the growth of bacteria and mould. Harder cheeses, on the other hand, tend to have a lower moisture content and a higher salt content, both of which act as preservatives and make them less hospitable to bacterial growth.
The type of mould that grows on blue cheese, Penicillium roqueforti, is generally safe for human consumption and is, in fact, related to the mould that penicillin is made from. This mould doesn't produce toxins and is therefore not dangerous to humans. The process of making blue cheese involves encouraging the growth of this specific type of mould, which gives the cheese its distinctive look, texture, and taste.
However, cheese can go bad, and when it does, it can make people sick. Food poisoning from cheese is not unheard of, and symptoms can include nausea, vomiting, diarrhoea, stomach pain, cramps, chills, fever, and headaches. The best way to tell if a cheese has gone bad is by smell and taste. If it smells or tastes off, it's best to discard it. Additionally, if the cheese has noticeable mould growth, it's best to err on the side of caution and throw it out, especially if the package is damaged or the cheese is past its expiry date.
In conclusion, while cheese can go bad and potentially make people sick, it takes a significant amount of spoilage for that to happen. Harder cheeses are generally more resistant to spoilage, and the mould in blue cheese is safe for human consumption. Nevertheless, it's always important to practise food safety and trust your senses when it comes to determining whether a cheese has gone bad.
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Bad cheese can cause food poisoning, with symptoms like nausea, vomiting, and diarrhoea
The risk of food poisoning from cheese is typically associated with certain types of cheese, such as soft cheeses, and improper handling or storage practices. Soft cheeses, for instance, have a higher moisture content, providing an ideal environment for bacterial growth. If not stored or handled correctly, these cheeses can become contaminated with harmful bacteria, such as Listeria monocytogenes or Escherichia coli.
Food poisoning symptoms can vary but often include gastrointestinal distress, such as nausea, vomiting, and diarrhoea. Other possible symptoms include stomach pain, cramps, chills, fever, and headaches. The onset of symptoms can vary, with some individuals experiencing symptoms within a few hours, while for others, it may take up to a day or more for the illness to manifest.
To reduce the risk of food poisoning from cheese, it is essential to practise safe food handling and storage. This includes purchasing cheese from reputable sources, ensuring proper refrigeration at the appropriate temperature, practising good hygiene when handling cheese, and consuming cheese before its expiration date. Additionally, individuals with compromised immune systems or specific allergies may be more susceptible to food poisoning, so it is crucial to be vigilant about the quality and safety of the cheese consumed.
In summary, while cheese is generally safe to consume and provides valuable nutrients, bad cheese can cause food poisoning. Practising safe food handling and being vigilant about the quality and storage of cheese can help reduce the risk of foodborne illness. If symptoms of food poisoning occur, it is important to seek medical advice and take appropriate measures to stay hydrated and aid recovery.
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Cheese allergies can cause allergic reactions, like an upset stomach
Cheese allergies are caused by an abnormal response of the immune system to proteins found in milk, triggering an allergic reaction. This abnormal response is often due to specific proteins in the cheese, like casein, or molds used in the aging process. Notably, lactose intolerance, a common digestive problem, differs from a cheese allergy. Lactose intolerance occurs when the body fails to produce sufficient lactase, an enzyme necessary for digesting lactose, a sugar found in milk and other dairy products.
Symptoms of a cheese allergy can vary from mild to severe and typically manifest within minutes to hours after consuming cheese or other dairy products. Skin reactions may include hives, redness, or allergic eczema. Digestive symptoms, such as an upset stomach, can involve nausea, vomiting, diarrhea, or abdominal cramps. Respiratory symptoms encompass sneezing, a runny or stuffy nose, coughing, wheezing, or difficulty breathing.
In severe cases, a cheese allergy can lead to anaphylaxis, a life-threatening reaction necessitating immediate medical attention. Anaphylaxis symptoms include a rapid pulse, dizziness, lightheadedness, or loss of consciousness. If you suspect a cheese allergy, it is crucial to consult a healthcare provider for a proper diagnosis and management strategies. Antihistamines can alleviate mild symptoms, but severe reactions require an epinephrine auto-injector (EpiPen).
It is worth noting that lactose intolerance can also cause similar digestive symptoms, such as an upset stomach, bloating, and gas. However, lactose intolerance is not an immune response and is not life-threatening. If you experience digestive issues after consuming cheese or other dairy products, it is important to distinguish between a cheese allergy and lactose intolerance to ensure proper management and treatment.
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Bad cheese often tastes and smells unpleasant, so it's easy to identify
Bad cheese often has an unpleasant taste and a noticeable smell, making it easy to identify. Food poisoning from cheese is rare, but it can happen, and it's important to know the signs. Cheese that has gone bad will often have an off-putting smell and an unpleasant taste. If the cheese smells different or unpleasant when you first open the package, it has likely gone bad and should be discarded.
The mold in blue cheese, for example, is generally safe to consume. It comes from the same spores that penicillin is made from, specifically Penicillium roqueforti and Penicillium glaucum, which do not produce toxins and are not dangerous to humans. The entire world's yearly supply of Roquefort cheese, about 18,000 tons, comes from the small village of Roquefort in southern France, where it is still made in a traditional manner.
However, it's important to note that not all molds are safe. Some cheeses, such as soft cheeses, can develop harmful bacteria such as Listeria or E. coli, which can cause foodborne illnesses. Listeria, in particular, can be dangerous for pregnant women, young children, the elderly, and people with weakened immune systems. Therefore, it's always important to check the cheese for any signs of mold or damage and to consume it within its recommended shelf life.
Additionally, some people may have allergies or intolerances to cheese or dairy products, which can cause digestive issues and other unpleasant symptoms. It is always advisable to consult a medical professional if you experience any adverse reactions after consuming cheese or any other food item.
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Frequently asked questions
The mould in blue cheese is safe to eat. It comes from the same spores that penicillin is made from, which do not produce toxins and are not dangerous to humans.
If the cheese smells different or off-putting, it has likely gone bad. You will often be able to taste the difference as well.
If you think you ate bad cheese and are experiencing symptoms such as nausea, vomiting, diarrhoea, fever, or stomach pain, you should seek medical advice.
Yes, it is possible to get food poisoning from cheese. However, it is important to note that not all cheese with mould on it is unsafe to eat.
Individual tolerance and sensitivity vary. Some people may have a higher tolerance for dairy products, while others may have an allergy or intolerance that causes them to react negatively to cheese.
