The risk of street-sold milk / Experts: After 12 hours without refrigeration, it becomes dangerous

Milk sold by small farmers on sidewalks in makeshift conditions is not considered safe, as it may have traveled for up to 12 hours since being milked.

Keeping milk outside refrigeration creates the ideal environment for harmful microbes to grow.

“You have to keep in mind that it has taken a long journey from the moment it was milked at the farm—possibly in the evening or early morning. That time span creates the perfect conditions for the multiplication of harmful microorganisms. It's not stored hygienically, either, since it's usually in plastic bottles. On top of that, it’s transported in high temperatures, which makes everything worse,” said Lumturi Papa, lecturer at AUT.

Many citizens believe this kind of milk is safer than the one sold in supermarkets. This perception isn’t necessarily the consumer’s fault, but stems from a lack of trust in factories, which are not always transparent about the content and processing of packaged milk.

While unpackaged milk might offer a more traditional taste and aroma associated with the countryside, it does not guarantee safety.

“It carries different risks, including foodborne toxins and infections such as salmonella, E. coli, or shigellosis, all of which can originate from contaminated milk,” said Kapllan Sulaj, also a lecturer at AUT.

High temperatures don’t always eliminate these toxins. In many cases, they also destroy the nutritional value of the milk.

“Boiling is a thermal process that damages and reduces the percentage of proteins by denaturing them. It lowers the net nutritional value of the milk,” added Sulaj.

The formalization and traceability of dairy and agricultural products is a requirement the EU has set for Albania as part of its integration process. As of now, Albania is banned from exporting animal-origin products for human consumption such as milk, cheese, and meat because they are considered unsafe for European consumers.

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