Raw milk cheeses: between tradition and caution
The French cheese heritage includes many specialties made from unpasteurized milk, from Camembert AOP to Bleu d’Auvergne. However, these products can harbour undesirable microorganisms such as Cryptosporidium, which is responsible for severe digestive disorders.
Although producers respect strict hygiene standards, there is no such thing as zero risk, especially for young cheeses or cheeses from small farms. Immunocompromised people, young children and seniors must be extra vigilant.
Untreated water: the invisible risk
In mainland France, the water in the public network is generally of good quality, but certain situations (works, flooding, old networks) can occasionally compromise its drinkability. Resistant parasites such as Giardia or Cryptosporidium sometimes manage to break through treatment barriers.
The danger is more pronounced in rural areas, during outdoor activities or when this water is used to wash raw food.
Essential precautions: if in doubt about the quality of the water, prefer bottled water or boil it for a minute. When travelling, a portable filter or disinfectant tablets can be invaluable.Continue reading…
