Pasteurization remains a cornerstone of Canadian dairy safety.
Canada’s approach to food safety has always been rooted in care—care for families, communities, and especially those most vulnerable among us. One of the clearest examples of this is our long-standing requirement for pasteurization in cheese production.
Pasteurization traces back to the work of Louis Pasteur in the 1860s, who demonstrated that gentle heat could dramatically reduce harmful bacteria without compromising nutrition. In Canada, these principles began shaping public health policy in the early 20th century, as cities grew and food systems became more centralized. By the 1920s–1930s, provinces were adopting milk pasteurization rules to curb outbreaks of tuberculosis, brucellosis, typhoid, and listeriosis—diseases that disproportionately harmed children, the elderly, pregnant women, and those with weakened immune systems.
Following the creation of national food safety frameworks, pasteurization became embedded in Canadian standards. The Food and Drugs Act (first enacted in 1920) and later federal–provincial dairy regulations reinforced the idea that preventing illness was not about limiting choice, but about protecting public health at scale. Today, under the oversight of the CFIA, pasteurization remains a cornerstone of Canadian dairy safety.
From a scientific perspective, pasteurization is simple and effective. Heating milk to specific temperatures for set times significantly reduces pathogenic bacteria such as Listeria monocytogenes, Salmonella, and E. coli, while preserving proteins, calcium, and flavour compounds essential to great cheese. Modern cheesemaking builds complexity through cultures, aging, and technique—rather than relying on microbial risk.
It’s important to acknowledge that some people are comfortable with higher levels of risk, and globally there are traditions that embrace raw milk cheeses. Respecting those preferences is valid. In Canada, however, our collective responsibility is broader. Food laws are designed to protect not just the strongest among us, but also newborns, seniors, and those who may never know they were at risk at all.
Pasteurization is, at its heart, an act of care. It reflects a Canadian value system that prioritizes safety, shared responsibility, and trust in science—while still leaving room for craftsmanship, flavour, and tradition. By choosing pasteurized cheese, we choose to nourish our communities with confidence, knowing that everyone at the table can enjoy it safely.