Growing concerns over the spread of tuberculosis (TB) through unpasteurized milk and dairy products have sparked public debate in Morocco, especially amid the widespread sale of unregulated dairy items in traditional markets.
A spokesperson for Morocco’s National Office for Food Safety (ONSSA) told Hespress AR that all dairy products originating from officially licensed production units are subject to strict monitoring and pose no health risk to consumers.
However, the official warned that dairy items from unauthorized producers or those distributed outside regulated channels could endanger public health. “Safe dairy products are easily identifiable by their labeling, including an ONSSA-issued health permit number and other regulatory information,” the spokesperson explained.
Dr. Tayeb Hamdi, a medical expert in health policy and systems, emphasized that tuberculosis is a contagious disease primarily transmitted between people through airborne droplets from coughing or close contact. Yet, the bacterium responsible for TB can also infect animals such as cows, goats, sheep, cats, and dogs, raising the possibility of zoonotic transmission — particularly through raw or unpasteurized milk.
According to the World Health Organization (WHO), up to 10% of human TB cases in certain countries may originate from animals, compared to 90% that spread via human-to-human contact.
Dr. Hamdi noted that infected animals can remain asymptomatic for months, making the risk of transmission through contaminated dairy products particularly insidious. Consumption of non-pasteurized milk, yogurt, or traditional fermented dairy drinks like raib may lead to infections, primarily affecting lymph nodes but potentially harming other organs as well.
Beyond TB, unpasteurized milk also carries risks of food poisoning, diarrhea, and gastrointestinal illnesses, which can be fatal for vulnerable groups such as children, the elderly, pregnant women, and immunocompromised individuals.
To mitigate these risks, Dr. Hamdi outlined four categories of milk processing:
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Raw milk: Unprocessed and most hazardous;
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Pasteurized milk: Heated to 60–70°C to kill most microbes;
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Sterilized milk: Heated above 100°C to eliminate all microbes;
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UHT milk: Ultra-high temperature treated and shelf-stable for up to six months.
Dr. Hamdi urged consumers to verify the source of their dairy and avoid products made from unregulated milk, including traditional cheeses produced without heat treatment. He stressed that pasteurization does not diminish the nutritional value of milk but ensures critical protection for public health.
The warning comes amid calls for stricter market surveillance and heightened consumer awareness to prevent the spread of avoidable, foodborne illnesses.
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