What is the risk associated with using unpasteurized dairy products in food service?

Using unpasteurized dairy products in food service carries a higher risk of transmitting foodborne illnesses. This is primarily because unpasteurized milk and dairy products can harbor a variety of harmful pathogens, like Salmonella, E. coli, Listeria, and Campylobacter, which are killed during the pasteurization process. These microorganisms can lead to serious health issues, especially in vulnerable populations such as young children, the elderly, pregnant women, and those with weakened immune systems.

In the context of food service, the use of pasteurized products is a crucial food safety measure. By ensuring that dairy products have gone through pasteurization, food establishments can significantly reduce the risk of outbreaks and ensure that they are serving safe, healthy food to their customers. This emphasis on safety aligns with public health guidelines and is essential in maintaining a reputable and trustworthy food service operation.