Earth tones-- : the book : federal science for sustainable development earthtonesbookfe00cana Year: 2000 Health and Canadians Raw milk cheeses Health Canada Most Canadians associate food poisoning with the improper handling or undercooking of meat and poultry. But the same microbial contaminants — E. coli, Salmonella, Campylobacter and Listeria—can taint other products of animal origin. One such product, raw milk cheese, will be the subject of a major government-industry collaborative study to determine what risk it presents to Canadians. Because there is no microbial 'kill step' in the ch
Earth tones-- : the book : federal science for sustainable development earthtonesbookfe00cana Year: 2000 Health and Canadians Raw milk cheeses Health Canada Most Canadians associate food poisoning with the improper handling or undercooking of meat and poultry. But the same microbial contaminants — E. coli, Salmonella, Campylobacter and Listeria—can taint other products of animal origin. One such product, raw milk cheese, will be the subject of a major government-industry collaborative study to determine what risk it presents to Canadians. Because there is no microbial 'kill step' in the cheese-making process, soft and semi-soft cheeses retain any contaminants present in the unpasteurized milk from which they are made. This means raw milk cheeses such as brie and camembert present a higher risk of contamination than pasteurized milk cheese, such as cheddar, or hard cheeses like parmigiano. Beginning in April 2000, the bacterial quality of Canadian raw milk cheese will be studied by Health Canada and the Canadian Food Inspection Agency, with the voluntary participation of cheese manufacturers and the cooperation of government agencies in provinces that manufacture it (Mew Brunswick, Nova Scotia, Quebec, Manitoba, Alberta and British Columbia). (22)
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