Listeria fears: Artisan cheese risks exposed

A recent tragedy underscored the risks associated with artisan cheeses, particularly those made from unpasteurised milk. An artist died after consuming a listeria-contaminated cheese, an incident that led to a product recall and a warning from the Food Standards Agency.

Listeria contamination is a significant concern in the food industry because the bacteria can thrive even at low refrigerator temperatures. While pasteurisation kills such pathogens, unpasteurised cheeses, prized for their complex flavors, can become contaminated during production or even after purchase if not handled correctly.

Despite the potential dangers, experts note that listeria infections are rare, with strict food safety regulations and testing in place. However, the bacteria can remain in the body for up to 90 days, and symptoms may not appear immediately. Vulnerable populations, including the elderly and those with weakened immune systems, are at higher risk of severe illness.

To ensure safety, consumers are advised to check labels and consume opened cheeses promptly. Cooking contaminated cheese can render it safe. While some countries ban unpasteurised cheeses, many experts believe current surveillance and recall systems in the UK are effective in managing the risks associated with these popular products.