This review investigated the published literature to consider
whether cheese made from raw milk is microbiologically safe and
how cheese contamination by food-borne pathogens can be
controlled. Although not many countries currently permit the distribution
or import of rawmilk cheeses due to the prejudice against
their microbiological safety, consumer interest in such products
shows an increasing trend and the market continuously expands.
Accordingly, the microbiological safety of cheese made from unpasteurized
milk is predicted to be of increased concern in the
future.