Food safety and cheese食品安全和奶酪.pptVIP

Food safety and cheese International Food Safety Consultancy Dr.W.R. Marsman Raw milk- summary It is impossible to ensure that raw milk is free from pathogenic micro-organisms That subsequent hygiene measures will not remove pathogens already present That majority of cheese borne outbreaks have been associated with raw milk cheese continue Following measures are important: Raw milk should be collected and maintained in good hygiene condition If raw milk is not used immediately it should be refrigerated For those product where a risk assessment indicates a hazard from pathogens in raw milk ,the milk should undergo a full pasteurization or equivalent process Good conditions of hygiene should be maintained through cheese production ,ripening ,distribution ,sale and storage until consumption to prevent contamination continue The safety of cheese may be compromised by post pasteurization contamination but that ,except in the case of low risk cheeses such as Parmesan, the total health risk to the consumer is less from cheese made from properly pasteurized milk than from cheese of similar composition made from unpasteurized milk Background Cheese was originally developed as a mean of preserving raw milk in times of excess production Was generally considered to be relatively safe food however the spread of some diseases have been demonstrated which resulted that most cheeses are now produced from milk that has been pasteurised continue Cheese manufactured by traditional processes may be made from raw milk whilst some larger scale operations may use thermised milk (less severe than pasteurization of 71.7 Celsius for 15 seconds) Some pathogenic bacteria as Listeria Monocytogenes ,Salmonella and E. coli0157 may survived Microbiological safety of cheese The compositional characteristics of the soft, mould ripened cheeses (e.g. Brie) are very different from those of the very hard, acid types (e.g. Parmesan) PH and water activities differ so it cannot be assumed that all pat