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Food safety and cheese

Food safety and cheese

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Food safety and cheese

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  1. Food safety and cheese International Food Safety Consultancy Dr.W.R. Marsman

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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 pathogenic micro organisms will die out in all types of cheese • Pathogenic bacteria vary just as widely as the cheeses they contaminate and their survival characteristics are equally varied • The manufacture of cheese is complex

  8. continue • The manufacture of safe cheese demands the application of systems base on HACCP principles and must be applied at all points in the process from the rearing of milk producing animals to cheese consumption by the consumer • In addition to potential faecal contamination pathogens may also be excreted into milk directly from udder. • Correctly controlled milk pasteurization kills such bacteria • A farm to fork approach employing HACCP base systems is widely advocated to control pathogens in food production

  9. continue • Microbiological tests on finished cheese are useful for monitoring the successful application of controls but these tests cannot ensure the microbiological safety of cheese • Raw milk should be clearly and adequately labeled END