Less disgusting that you could thought , impressive for sure...first time you eat it is a little shocking, all these little things moving in your mouth...brrrr . After that is really good if you like strong taste cheese.
My father is from Sardinia and we go there every year in holiday, Sardinian food is a bit "rude" ("little pigs" on live coal, echinus and mussels eaten alive, rivers of cannonau wine ) but very genuine if you are local.
These are homemade products, that only in the last years are available worldwide and imho this is the problem, such particular kind of food aren't for exports and distribution.
If you go over there and eat like Sardians i think you should never have any problems (in fact never heard relatives with such diseases), because they know where, what and how to eat things .
Just an example of the meaning "how to eat", eat alive mussels is dangerous because you could get poisoned, but in sardinia they eat alive mussels from ages, because:
a) sea is yet uncontaminated
b) locals get fish from friends' fisherman
c) only if it's just been fished (they know how to check it)
d) they check the mussels (closed are not good plus other checks) and select it one by one
e) they prepare mussels with natural lemon juice an hour before you eat it, this help cleaning and clearing mussels
f) they eat mussels drinking lots of cannonau, which is quite a strong red whine (homemade could be 15-18% vol), alcoholic grade help either clearing.
g) Meal usually finish with a couple of "filu e ferru" (translation "wire of iron"), strong distilled grape-like liqueur often between 50-70% vol, which kill every bacterium in mussels, and maybe yourself if you aren't strong enough
Wow, long answer...hope i haven't made too many grammar errors
A couple of pics of Villasimius beach, 20km from my father village, what a nice place!
http://www.sardegnadelsud.com/foto/sud-est/villasimius.jpg