A lot of eye-catchers in that topic.
Well, what I've been listing out in my head is:
- Pathogens don't survive longer than 60 days.
- Listeria is usually found in raw milk products
- Hence pasteurization kills listeria
- Listeria is dangerous to pregnant women and little children
I'm not pregnant, but since I'm planning to make cheese making a constant part of my life, which will hopefully include reproduction in the pretty-near future, I'm already wondering about these issues (funny what some pregnant friends do to you)...
So I have these questions in my head, feel free to comment, I won't hold you responsible for any results...
- Is the 60-day-rule a sure cure, or are there still circumstances in which pathogens could survive?
- Pathogens refers to bacteria only, right? Could other dangerous microflora persist after 60 days? Molds, etc, especially ones that are hard to recognise?
- Is it possible to recontaminate the cheese with listeria even when using pasteurised milk? What are the odds?
- Would you risk using home-made dairy products while pregnant (or males: offer them to someone pregnant with your child)? If so, would you rule out some products?
The discussion is open...