Why is raw milk cheese considered dangerous?

Raw milk cheese is made of milk that has not been pasteurized, and some healthcare professionals are considered to be healthy risks that are not associated with pasteurized cheeses. There is a great debate on the cheese of raw milk and its relative danger, although the general consensus is that the cheese of raw milk should prevent pregnant women and immunodeficient. Cheese milk cheese is considered dangerous because it brings a higher risk of bacterial infection than pasteurized milk cheeses, especially if it is poorly treated.

When milk is pasteurized, it heats up to a high temperature and is held there for a specified period of time to kill harmful bacteria such as Listeria, E. coli, Campylobacter, Salmonella and more. Pasteurized milk is not technically sterile; It simply carries less potential bacterial risk than raw milk. All fresh and moisture rich cheeses in the United States are made of pasteurized milk due to concern about infection. It's still possible for pasteurized milko, however, will be contaminated, and, like any food product, should be processed carefully and maintained during proper cooling.

brutal milk cheese is more likely to have harmful bacteria because bacteria are never killed through the pasteurization process. As a result, if milk is contaminated with any bacteria during the milking or cheese process, bacteria will be introduced in the final product. Consumers would then be exposed to bacteria that could cause anything from a mild stomach to death. For this reason, many countries, including the United States, limit the sale of raw milk cheese from public health.

There is a long culinary tradition of raw milk, and some consumers feel that raw milk cheese is better than pasteurized cheese. For this reason, they are looking for raw milk cheeses, willing to risk bacteruinfection in an effort to culinary pleasure. AsThe cheese ages, becomes more acidic, which means that the raw milk cheese that is older is much safer to eat. Some organizations, such as food and drug management, feel that the taste is not worth a health risk, and does not justify the consumption of dairy products of raw milk.

Finally, the debate on raw milk versus pasteurized milk cheeses concerns control of infection and contamination. The main outbreaks of food transmitted by pasteurized milk, which have been processed by the production process as easily as can be carried by raw milk. In general, milk and cheese products should be treated with caution and discarded, if they look, smell or taste "shutdown" for consumers.

pasteurization is only one part of the control of the infection and the dairy, which is maintained clean and sterile, should produce healthy milk. If cows can roam, maintain clean and due to appropriate veterinary care, they will also be less likely that authors potentially wto hand over the coded bacteria to consumers. When buying raw cheese milk, it is an excellent idea to go to the source so that you can personally see the conditions for cleanliness before buying a cheese product. Any renowned dairy is pleased to show guests around their facilities and show steps taken to reduce the risk of bacterial contaminated milk.