E. coli is dangerous in raw milk cheeses because raw milk can contain harmful bacteria like Shiga toxin-producing E. coli (STEC) that are not killed by the cheese-making process, and can cause severe illness or death. Pasteurization, a heat treatment process, is the only way to reliably kill these germs. This danger is especially high for children, the elderly, and people with weakened immune systems.
Why E. coli is dangerous in raw milk cheese?
- Lack of pasteurization: Raw milk is not heated to a high enough temperature to kill harmful germs like E. coli, Salmonella, and Listeria.
- Survival during cheese-making: Some harmful bacteria, including STEC, can survive the cheese production and aging process even in cheeses made from raw milk.
- Source of contamination: E. coli can contaminate milk during milking or processing, even with good farm practices.
- Serious health consequences: Infection with STEC can lead to severe illness, including a life-threatening condition called hemolytic uremic syndrome (HUS), especially in young children.
- Higher risk for certain groups: The risk of severe illness is significantly higher for children, the elderly, pregnant women, and people with weakened immune systems.
How to stay safe.
- Choose pasteurized dairy products: To reduce your risk, always choose cheeses made from pasteurized milk.
- Check labels: Look for labels that clearly state whether the product is made with pasteurized or raw milk.
- Clean surfaces: If you have raw milk cheese, wash any surfaces and items that may have touched it with hot, soapy water.