Food safety and cheese

摘要

The Institute of Food Science & Technology, through its Public Affairs and Technical & Legislative Committees, has authorised the following Position Statement, dated 16th April 1998, prepared by its Professional Food Microbiology Group. This updates and supplements the previous version dated 19th December 1997. Attention is drawn to the hazards to human health due to the potential presence of pathogenic bacteria in cheeses made from unpasteurised milk, particularly cheeses, of the soft and semi-soft type. Recommendations are given for safe production of cheese, applying Hazard Analysis Critical Control Point (HACCP) principles which often indicate the need to use pasteurised milk, to minimise health risks from such cheeses.