Outbreaks Attributed to Cheese: Differences Between Outbreaks Caused by Unpasteurized and Pasteurized Dairy Products, United States, 1998–2011

Abstract

Introduction The interstate commerce of unpasteurized fluid milk, also known as raw milk, is illegal in the United States, and intrastate sales are regulated independently by each state. However, U.S. Food and Drug Administration regulations allow the interstate sale of certain types of cheeses made from unpasteurized milk if specific aging requirements are met. We describe characteristics of these outbreaks, including differences between outbreaks linked to cheese made from pasteurized or unpasteurized milk. Methods We reviewed reports of outbreaks submitted to the Foodborne Disease Outbreak Surveillance System during 1998–2011 in which cheese was implicated as the vehicle. We describe characteristics of these outbreaks, including differences between outbreaks linked to cheese made from pasteurized versus unpasteurized milk. Results During 1998–2011, 90 outbreaks attributed to cheese were reported; 38 (42%) were due to cheese made with unpasteurized milk, 44 (49%) to cheese made with pasteurized milk, and the pasteurization status was not reported for the other eight (9%). The most common cheese–pathogen pairs were unpasteurized queso fresco or other Mexican-style cheese and Salmonella (10 outbreaks), and pasteurized queso fresco or other Mexican-style cheese and Listeria (6 outbreaks). The cheese was imported from Mexico in 38% of outbreaks caused by cheese made with unpasteurized milk. In at least five outbreaks, all due to cheese made from unpasteurized milk, the outbreak report noted that the cheese was produced or sold illegally. Outbreaks caused by cheese made from pasteurized milk occurred most commonly (64%) in restaurant, delis, or banquet settings where cross-contamination was the most common contributing factor. Conclusions In addition to using pasteurized milk to make cheese, interventions to improve the safety of cheese include limiting illegal importation of cheese, strict sanitation and microbiologic monitoring in cheese-making facilities, and controls to limit food worker contamination.

Comparisons of brucellosis between human and veterinary medicine

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Foodborne bacteria in dairy products: Detection by molecular techniques

“…In their study, Bianchi et al (2013) concluded that unpasteurized milk can be a vehicle for a variety of microorganisms (Listeria spp., Salmonella, and Campylobacter) and that outbreaks related to cheeses made with unpasteurized milk are also common (Gould et al, 2014). The development of a disease after consumption of contaminated dairy products made from raw milk depends on several factors, such as the pathogenicity of the bacteria strain, the number of ingested microorganisms, the physiological state of the microorganism, and the health condition of the consumer at the moment of ingestion (Verraes et al, 2015).…”

Qualidade De Queijos Minas Frescal Produzidos E Comercializados Informalmente Em Agroindústrias Familiares

“…Surtos relacionados a doenças de origem alimentar decorrente do consumo de queijos, especialmente fabricados a partir de leite cru resultaram em um maior número de hospitalizações e foram atribuídos ao consumo de queijos fabricados ou comercializados de forma ilegal nos Estados Unidos (Gould et al, 2014). No Brasil, surtos envolvendo o consumo de queijos, especialmente os de fabricação caseira, ocorreram no Estado de Minas Gerais As principais causas desses surtos foram o uso de leite cru na fabricação de queijos, a pasteurização ineficiente, o uso de leite proveniente de animais com mastite, as contaminações cruzadas, as falhas no monitoramento da produção e a ineficiência dos procedimentos de higienização (Carmo et al, 2002, Perry, 2004.…”