Tag Archives: raw milk cheeses

Research – How safe is European Internet cheese? A purchase and microbiological investigation

Posted on February 27, 2015 by | Leave a comment

Science Direct closta

The suitability for consumers of a variety of raw milk cheeses purchased over the Internet was investigated in terms of packaging, labelling, physicochemical parameters and microbiological safety. 108 purchases from seven European countries were examined. The prevalences of Salmonella spp., Listeria monocytogenes, Escherichia coli and coagulase positive staphylococci (SA) were determined. All 108 samples were described on websites as raw milk cheeses and thereby qualified for this study. However, after delivery it was noted that 4.6% (5/108) of cheeses were labelled to be manufactured from heat-treated or pasteurized milk. Delivery duration ranged from 24 h to six days. Immediately upon receipt cheese temperatures were observed to range between 5 and 23 °C, whereas in 61.5% of all cases the temperature was higher than 15 °C. Cheese labelling was examined in respect of EC Guideline 2000/13 and Regulation No. 853/2004. Only 17.6% (19/108) of cheeses were properly labelled and fulfilled all European guideline requirements. In 50.9%, 38.8%, 46.3% and 39.8% of all cases (i) specific storage requirements, (ii) name and address of the manufacturer/packer or seller, (iii) net weight and (iv) shelf life (use by date), were missing. Even the labelling information “made from raw milk” was not apparent on 36% of all cheese items delivered. The major foodborne pathogen L. monocytogenes was detected in 1.9% of all samples, one of which had counts of 9.5 × 103 CFU/g. None of the 108 investigated cheeses showed a pH ≤ 5.0 and aw value ≤0.94 which are the limiting values for growth of L. monocytogenes. For two samples (0.9%) and 11 samples (10.2%) the pH and the aw value was ≤4.4 or ≤0.92, respectively at least at one of three stipulated time points (receipt, mid-shelf-life and at expiry). Salmonella spp. could not be detected in any of the samples. E. coli and SA could be detected in a total of 29.6% (≥10 CFU/g; 32/108) and 8.3% (≥100 CFU/g; 9/108) of samples, respectively, indicating poor conditions of hygiene. Results reveal that labelling and hygiene concerns about the safety of Internet purchased cheeses in Europe are justified.

 

Leave a comment

Posted in Uncategorized

Tagged , , , ,

Research – Microbiological Risk Assessment of Raw Milk Cheese

Posted on December 17, 2014 by | Leave a comment

FSANZ

The risk assessment brings together information on the public health risks associated with the consumption of raw milk cheeses. Included in the assessment is an evaluation of the impact of cheesemaking steps on the microbiological safety of these cheeses.

The risk assessment was undertaken to answer the following questions:

(1) What are the risks to public health and safety posed by the consumption, in Australia, of raw milk cheese?

(2) What are the factors that would have the greatest impact on public health and safety along the production chain for raw milk cheese?

 

Leave a comment

Posted in Uncategorized

Tagged , ,

Canada – CFIA Recall Gouda Raw Milk Cheese – Possible E.coli O157

Posted on September 19, 2013 by | Leave a comment

CFIAEurofins Food Testing UK

Ottawa, September 17, 2013 – The Canadian Food Inspection Agency (CFIA) and Gort’s Gouda Cheese Farm (EST 4478) are warning the public not to consume cheese products described below because they may be contaminated with E. coli O157:H7.

This recall is the result of an ongoing food safety investigation initiated as a result of a recent outbreak investigation. There may be recalls of additional products as the investigation at this facility continues.

All sizes of the raw milk cheeses listed in the link above are affected by this recall.

These affected products were sold at the manufacturer’s outlet, at retail stores in Alberta and British Columbia, and through internet sale from May 27 to September 14, 2013, inclusive.

Lot codes 122 to 138 are affected by this recall.

Some product packages may not bear a lot code or indicate that the cheese was made with raw milk.  These products were also sold clerk-served from deli counters with or without a label or coding.  Consumers who are unsure if they have purchased the affected product are advised to contact their retailer.

There have been reported illnesses associated with the consumption of these products.

The manufacturer, Gort’s Gouda Cheese Farm, Salmon Arm, BC is voluntarily recalling the affected products from the marketplace.  The CFIA is monitoring the effectiveness of the recall.

Leave a comment

Posted in Bacteria, CFIA, E.coli O157, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Laboratory, Listeria, Listeria monocytogenes, Microbiology, Pathogen, Recall

Tagged , , , , ,

FSA – French Cheese – Brucellosis Warning

Posted on April 30, 2012 by | Leave a comment

FSA

The Food Standards Agency (FSA) is warning people who may have bought any of three particular brands of reblochon cheese in France to discard them. The French authorities have issued an alert about potential contamination with the bacteria that causes brucellosis.

The cheeses, sold under the brand names of Le Campagnard, Gaston, and Pernet Mugnier Christian, are being recalled in France following the detection of the bacteria Brucella in the unpasteurised milk used to make them.

They were sold from February to April 2012 in 450g packs. The affected cheeses were not supplied to any businesses in the UK. However, the FSA is warning people who may have travelled to France and bought the products there, not to consume them.

If you have already eaten any of these cheeses and feel unwell, you should seek medical attention, and tell your doctor what you have eaten. No other raw milk cheeses, apart from those named, are implicated in this warning.

Brucellosis is a disease that usually affects livestock, including cattle. Infection of humans occurs through contact with infected animals or consuming unpasteurised (raw) milk or dairy products.

Brucellosis in humans is very rare in the UK, with most cases acquired abroad. Symptoms in humans vary. Some people experience no symptoms, or only a mild flu-like illness, while others experience chronic fever, which can recur for several years. Symptoms can occur up to a month after exposure.

 

Leave a comment

Posted in Bacteria, Brucellosis, Food Illness, Food Poisoning, Food Safety Alert, Food Standards Agency, Food Testing, Foodborne Illness, Microbiology

Tagged ,