And it is the risks of using unpasteurised milk that has lead many countries to ban the use of raw milk for cheese. There is now a growing movement to get these restrictions relaxed - not only are there better systems for detecting pathogens in the raw milk before use, the end products can be checked for toxins as well. The stats seem to indicate that you are more likely to get food poisoning from a processed pasteurised cheese (infected during processing) than from a properly prepared raw milk cheese.
We should have introduced her to my Mom back when Dad was still alive, then; they could have split the milk. The thick part is called “requesón” in Spanish, and Dad loved it: a spoiled liter of milk meant a treat for him.
Tuberculosis can be contracted from raw milk cheese. You don’t need to try and argue that it doesn’t happen all the time, because like many nastiest you can catch that isn’t the point. You can get tuberculosis from raw milk and raw milk products along with other diseases that would have died during pasteurization.
No cite, but I’m sure I have read that spoiled unpasteurised milk is safer than spoiled pasteurised milk, because pasterurisation kills off the “good” spoilage organisms (which turn your milk into yoghurt) and lets other, potentially harmful, bacteria multiply instead.
It’s irrelevant to the vector itself, but it does put the relevance of that vector in context. You’re a lot more likely to get tuberculosis by breathing than by consuming raw milk.
I tell you what. When the SDMB gets that botulism is incredibly rare in anything but canned goods or other anaerobic environments and that staph toxin poisoning is mostly confined to food kept in the “danger zone” for a long time, and that the vast majority of cases are foodborne illness, not food poisoning, we’ll have a meeting of the minds.
But in any case, almost any food can cause foodborne illness/poisoning. These questions aren’t “Is my container of X safe?” nor are they “Is it possible that this will kill me?” The answer to those questions are always “I don’t know” and “Yes”.
These sorts of OPs can only reasonably be read as a request for analysis of the probability that food type X is going to harbor pathogens. For milk kept in the fridge that has spoiled, the probability is pretty low, because the types of bacteria that cause spoiled milk tend to out-compete harmful organisms/produce an acidic environment, just like various fermented foods such as sauerkraut or beer.
And on a side note, I wish people would not feel so compelled to share their anecdotes about that time they got sick from eating something – anecdotes are almost worthless for a variety of reasons.
In cheesemaking, the curdling is achieved by rennet rather than by acid produced by bacteria. However, the ripening process that converts the fresh curds to spicy cheese and produces the holes in the cheese involves bacteria. Link
And for most garden variety food-borne illness, it’s not even a question about any particular container harboring anything in particular. Even if you had the power to get a full bacterial count telepathically over the internet you still would have no idea how it would affect that person. Not saying that anybody is immune to botulism, but I’ve definitely eaten things that have made others sick with no ill effects, and I’ve definitely gotten sick from things others eaten without as much as a cramp afterwards.
What is ultra-pasteurization? Do they heat that milk to the boiling point? The only milk I’ve seen that state “ultra-pasteurized” are the organic milks.
