Pathogens in cheese
1991
Zottola, E.A. | Smith, L.B.
Foodborne illnesses result from the consumption of foods contaminated with pathogenic bacteria and/or their toxins, viruses, parasites, chemicals or other substances hazardous to human health. The recent literature has been reviewed with respect to the occurrence of pathogens in cheeses produced commercially, and in some instances in the home. The history of surveillance, establishment of standards, sources of pathogens contaminating milk used for cheesemaking, number of outbreaks, types of cheeses involved, and micro-organisms implicated are discussed. The United States has an excellent record of safety; six outbreaks over a period of 40 years in which more than 100 billion pounds of cheese were produced. The use of raw milk in the production of cheese, faulty pasteurization or equipment, post-processing or cross contamination were contributing factors for reported outbreaks. Effective sanitization procedures on the farm as well as in the processing plant, the adherence to good manufacturing practices in all phases of cheesemaking and distribution, skilled management, education of personnel and good personal hygiene will assure the cheese industry of a safe and marketable product.
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