Cheese is a wonderful source of calcium to support the strength of your bones. It is filled with lots of great vitamins, such as, thiamine, vitamin B6 and folic acid within the B-complex, and vitamin C. Yet, cheese made from raw milk that is not pasteurized is at risk of being contaminated with soil or animal feces, animal diseases, or bacteria on an animal’s skin.
This is because pasteurization allows for harmful bacteria contaminants and organism to be killed. Since pasteurization is a process that has been used for decades, authorities have confirmed that it is a safe and effective process for eliminating contamination.
There are several cheese manufacturers that use pasteurized milk in their products, but there are other companies that use unpasteurized raw milk. Furthermore, there is no scientific evidence that unpasteurized products are safe and effective. Since the pasteurizations process had been reviewed by the FDA, the FDA recommends that all milk products be pasteurized.
It is important to note that there is limited enforcement on this issue unless a food borne illness is discovered. While we don’t want to create a buyer beware market, it is important for consumers to be aware that manufacturers producing unpasteurized food and drink containing raw milk do exist in America.
There are a few ways that you can be proactive to reduce your risk of a food borne illness. If you are interested in trying a food or drink product that has just become available on the market or one that is new to your pallet, ask the store manager how long the product has been on the market and ask about the quality of the ingredients. Also, it’s wise to take the time to research information about the manufacturer on the Internet. You’ll want to know how long the product has been available to consumers and the manufacturer’s track record. Typically, information about unsafe products will become available to consumers five years or more after it is available on the market. Sometimes, recalls of select products may come out at any time during the company’s distribution.
Aged cheese that has been aged for 60 days or longer is said by some to provide enough time to kill harmful bacteria. The FDA is investigating this premise at this time. Roughly 50% of U.S. states allow raw milk that is not pasteurized to be produced and sold.
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