Food Protection Trends - July 2008 - (Page 473)

Copyright© 2008, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 28, No. 7, Pages 473–480 Listeria Prevention Practices for Small Cheese Operations LISBETH MEUNIER-GODDIK,*1 FLOYD W. BODYFELT1 and JOHN ROBERT COELHO, JR.2 1 Dept. of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA; 2 Coelho Dairy, 18630 Arbor Grove Road, Woodburn, OR 97071, USA SUMMARy INTRODUCTION In 2003, the FDA published a risk assessment to examine the relative risks of serious illness and death associated with consumption of ready-to-eat foods that may be contaminated with Listeria monocytogenes (LM). Four dairy product categories were among the top ten risk groups (13). The assessment was based largely on past history of LM outbreaks and recalls. Cheeses have been involved in LM-associated recalls, some of which are summarized in Table 1. Thus cheese processors must continue to focus on strategies for preventing LM contamination. Traditional commercial cheese plants, producing commodity style cheeses such as cheddar and mozzarella, successfully utilize practices that prevent LM contamination. However, in the past few years there has been a large increase in the production of specialty cheeses such as Camembert, blue, feta, ricotta, and others. These cheeses are commonly made at small cheesemaking operations that face a number of unique challenges not encountered by large-scale processors. For example, specialty cheeses are frequently made from raw milk. Furthermore, some specialty cheeses lack the built-in safety hurdles found in hard or semi-hard ripened cheeses (17). A good example is the Mexican cheese queso fresco, which is high moisture, has a pH close to neutral, and frequently does not contain lactic acid starter culture (34). Mexican-style cheeses have been involved in a number of cheese-borne outbreaks (4, 31, 34, 43). In addition, small cheese processing operations are sometimes lo- The production of specialty cheeses at small dairy operations poses unique challenges due to the characteristics of the cheeses produced, the artisan aspects of production, and the on-farm location of many of these plants. It is essential to ensure that the cheeses are free of Listeria monocytogenes and other pathogens. Although pasteurization destroys Listeria in the raw milk source, it will not prevent post-pasteurization contamination. This paper focuses on raw milk treatment and prevention of postpasteurization contamination. Artisan cheese makers must obtain milk from dairy farms that have implemented sanitation practices that lower the risk of contamination. Artisan cheese plants should be constructed with emphasis on easy-to-clean design and appropriate materials and should utilize a plant layout that controls product and personnel flows. Production must adhere to a HACCP plan with appropriate prerequisite programs. Environmental testing must be utilized to verify the effectiveness of all programs. Weaknesses in any of these components could lead to system breakdown and ultimately to production of cheeses that are unsafe. In contrast, commitment to all components of a Listeria prevention strategy should assure the production of cheeses that are free of Listeria. A peer-reviewed article *Author for correspondence: 541.737.8322; Fax: 541.737.1877 E-mail: lisbeth.goddik@oregonstate.edu JULY 2008 | FOOD PROTECTION TRENDS 473

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Food Protection Trends - July 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director An Integrated Assay for Rapid Detection of Escherichia coli O157:H7 on Beef Samples Listeria Prevention Practices for Small Cheese Operations New Members News Industry Products Award Winners Committee Meetings Ivan Parkin Lecture John H. Silliker Lecture Preliminary Program Networking Opportunities General Information Registration Form Workshops Exhibitors Special Contributors and Sponsors Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - July 2008

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