Food safety risks and current practices regarding unpasteurized dairy products, juices, and ciders

Abstract

Since pasteurization has become widely used, there has been a dramatic decline in foodborne illness associated with dairy products. In the United States dairy products are responsible for less than 1% of reported foodborne disease outbreaks, compared with 25% of all outbreaks in the early 1900s. Unpasteurized dairy products can pose a significant health risk because of their high protein and moisture content, which aids in the multiplication of pathogens. Although less reported, unpasteurized juices and ciders have also been associated with foodborne outbreaks. Health effects from ingestion of contaminated unpasteurized dairy products, juices, and ciders range from fever and gastrointestinal symptoms to organ failure and even death. With the exception of certain aged cheeses, pasteurization of dairy products is required under the Food and Drug Act in Canada. The distribution and sale of unpasteurized milk has been prohibited since 1991; however, personal consumption of raw milk is not prohibited. The sale of unpasteurized juices and ciders is legal in Canada. Microbial standards, labeling requirements, educational programs, nonthermal processing, and other strategies to address microbial hazards in unpasteurized dairy products, juices, and ciders should be explored to determine their efficacy and acceptability. Because of the lack of data regarding foodborne illness attributed to unpasteurized food products in Canada, the population health impacts and Canadian patterns of consumption is unknown. A better system of documenting associated outbreaks is necessary to develop a better understanding of the Canadian situation, so that current policies and practices can be further evaluated.