When raw milk cheeses become dangerous

Cheeses prepared with the raw milk (i.e., unpasteurized) cheeses are tasty and flavorful, but they can become very dangerous under certain conditions, primarily due to the possible presence of pathogenic bacteria. The most serious infections are those caused by the E. coli Stec bacterium, which can cause HUS (hemolytic uremic syndrome), a condition that can even lead to death, as has occurred in some cases. To avoid any risk and be safe when consuming cheeses made with raw milk, simply follow some precautions.

Let's start with the sale of these products, which also include very popular cheeses, such as parmesan, taleggio, pecorino, robiola. And even the mozzarella di bufala and yogurt. Raw milk cheeses are made with unpasteurized milk (i.e., not boiled at temperatures above 70 degrees) and are chosen because they have more aromas and, in some cases, even more flavor than cheeses made with pasteurized milk. Again: Raw milk cheeses are purchased because they are considered easier to digest (which is not scientifically proven) and richer in nutritional values ​​(which is not true)The important thing, in any case, is to be sure that the product comes from certified and inspected companies.

Since raw milk cheeses are made without pasteurization, the risk is that, without a significant maturation period, pathogenic microorganisms, such as Escherichia coli, salmonella, and listeria, could multiply within them. And where do pathogenic microorganisms come from? The origin can be different: from the milk, if it is contaminated, from the machinery used for production or from the workers themselves who made the raw milk cheeses.

At this point there are precautions to take.

• The consumption of these foods It is definitely not recommended for children under 10, vulnerable individuals (such as the elderly with certain chronic conditions), or pregnant women. The reason is simple: they all, for various reasons, have a more fragile immune system, making them more exposed to the risks of bacteria contained in raw milk cheeses.
• There is even a bipartisan bill, signed by Lorenzo Basso (Democratic Party) and Matteo Rosso (Brothers of Italy) to introduce the obligation to indicate on labels that raw milk products are risky for children under 10. This is something that some producers and distributors already do, as shown by a photo of a receipt of a raw milk cheese that we publish here.

• Complete protection From the dangers of raw milk cheeses, it is achieved through maturation for at least 12 months (shorter periods are not recommended), in safe hygienic conditions and at temperatures above 2°C. The classic example is Parmigiano Reggiano, which, due to its long maturation, presents no risk of bacteria. The explanation, in this case, lies in the maturation process, which effectively eliminates water and thus prevents the proliferation of bacteria.

As consumers, when we buy raw milk cheese, it is good to know other things too.

• The raw milk product, that is, unpasteurized, must be indicated on the label;
• If cooked, raw milk cheeses do not present any risk to those who eat them;
• On containers of unpasteurized milk, it must always be written that it must be boiled before consuming it;
• Raw milk cheeses They do not have superior nutritional properties compared to those produced with pasteurized milk.

Finally, Even if produced correctly, raw milk cheese can be dangerous for some people, as:

• Pregnant women (risk of listeriosis)
• Senior citizens
• Immunocompromised people
• Newborns or young children

Read also:

• Cow's milk: properties, benefits, and uses
• Expired milk: many ways to reuse it
• Donkey's milk: properties, uses, and contraindications
• Plant-based milks: the best and how to choose them