There are several reasons why cheese makes the top ten, so let’s break it down to explain.
The process of making most cheese involves injecting GOOD bacteria into the other cheese ingredients. While these strains of germs may not make us sick, there is always a chance that other germs (like Salmonella) may sneak in, too.
The making of cheese takes time – in some cases, a long time. As a result, if the cheese picks up a strain of bad bacteria, the bad stuff can have more than enough time to grow.
How do you make cheese safe? Many cheeses are not cooked, so you don’t have the kill-germs-through-cooking opportunity that you have with many other foods. So shop wisely. People who are in a high risk category (what’s that? Find out here) should not eat imported cheeses.
In addition, keep cheeses (and other proteins and high risk foods) cold. We’ve outlined proper storage practices here.
If you’re pregnant, you should avoid some cheeses altogether. Please talk with your doctor.
