What are the risks of using unpasteurized dairy products?

Using unpasteurized dairy products carries significant risks primarily because they can harbor harmful bacteria that lead to foodborne illnesses. The process of pasteurization is designed to eliminate pathogens such as Salmonella, E. coli, and Listeria, which can cause severe health issues, especially in vulnerable populations like young children, the elderly, and those with compromised immune systems. Consuming unpasteurized dairy means exposing oneself to these risks since the harmful bacteria are not adequately killed.

While unpasteurized dairy products may spoil quickly, this characteristic does not inherently make them dangerous—it simply relates to shelf life. The taste of these products can be subjective, and while they may be perceived as less palatable, taste does not directly correlate with safety. Additionally, unpasteurized products can sometimes be more expensive, reflecting their artisanal production methods or niche market appeal, but cost does not influence their safety profile. Thus, the most critical concern surrounding unpasteurized dairy products is their potential to carry harmful bacteria.