Enhancing microbial food safety in Indonesia’s artisanal cheese sector: A strategic framework for consumer protection

Artisanal cheese production, a high-value component of global culinary heritage, presents significant public health risks when operating without rigorous safety controls. This challenge is particularly acute in emerging markets like Indonesia, where the sector’s rapid expansion is outpacing regulatory development, thereby creating a direct threat to consumer protection. Here, we systematically review global and regional data on the prevalence of key pathogens—such as Listeria monocytogenes, Salmonella spp., Shiga toxin-producing E. coli (STEC), and Staphylococcus aureus—and emerging threats, including Coxiella burnetii, in artisanal cheeses. We apply these findings to Indonesian context to develop a framework for mitigation strategies that prioritizes consumer protection and food safety. The review found that pathogen prevalence in raw milk artisanal cheeses globally is highly variable, with very high rates in informal markets. These risks are exacerbated in Indonesia due to poor raw milk hygiene, inadequate cold chain infrastructure, unvalidated cheese-making and ripening practices, and gaps in microbial surveillance. These vulnerabilities are further compounded by emerging threats from climate change, antimicrobial resistance, and mycotoxin contamination. In response, we propose a comprehensive framework to improve safety, strengthen consumer protection, and ensure sustainable sector growth. Key strategies include standardized hygiene protocols from farm to final product, adoption of accessible technologies, validation of ripening processes to ensure pathogen inactivation, and evidence-based regulations specifically designed for small-scale producers. Implementation of this framework is intended to safeguard public health, build consumer trust, and ensure the long-term viability of Indonesia’s artisanal cheese, offering a model for other nations facing similar food safety challenges.