which cheeses are most at risk?

While cheeses sold in supermarkets have just been recalled due to suspected listeria contamination, the National Health Security Agency (ANSES) has just published an expert report on the health risks associated with the consumption of cheeses. from unpasteurised milk.

Which cheeses are incriminated?

Because this consumption is not without danger. E.Coli, salmonella or listeria can cause food poisoning responsible for gastroenteritis, kidney failure or even death.

The main sources are soft cheeses with a bloomy rind (such as Camembert, Brie or Crottin) and uncooked pressed cheeses (such as Morbier, Reblochon, Saint-Nectaire). Next come soft cheeses with a washed rind, such as Munster or Maroilles.

How to protect yourself

If controls at the time of breeding, production or shelving aim to limit microbiological risks as much as possible, recent events show us that these can still occur.

If you buy raw milk cheeses, follow the instructions on the packaging or given by the merchant. Especially with regard to the storage temperature of the cheese in the refrigerator as well as the expiry dates.

Moreover, for certain populations, it is better to avoid consuming these types of cheese: pregnant women, immunocompromised patients, people over 65 and young children.

Finally, contrary to popular belief, removing the rind of a raw milk cheese is not enough to protect against bacteria because they can be found anywhere in the cheese. On the other hand, when raw milk cheeses are well cooked, as in a recipe in the oven, they no longer pose a health risk.

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