Pathogens in cheese

摘要: Abstract Foodborne illnesses result from the consumption of foods contaminated with pathogenic bacteria and / or their toxins, viruses, parasites, chemicals other substances hazardous to human health. The recent literature has been reviewed respect occurrence pathogens in cheeses produced commercially, some instances home. history surveillance, establishment standards, sources contaminating milk used for cheesemaking, number outbreaks, types involved, micro-organisms implicated are discussed. United States an excellent record safety; six outbreaks over a period 40 years which more than 100 billion pounds cheese were produced. use raw production cheese, faulty pasteurization equipment, post-processing cross contamination contributing factors reported outbreaks. Effective sanitization procedures on farm as well processing plant, adherence good manufacturing practices all phases cheesemaking distribution, skilled management, education personnel personal hygiene will assure industry safe marketable product.