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could shatter this trust. A serious cheeseborne outbreak would likely damage not only the specialty cheese sector but conceivably the entire dairy industry. Thus everybody associated with the United States cheese industry has an interest in promoting safety. As this paper demonstrates, many parameters must be controlled to ensure LM free cheese. Cheese producers who follow rigorous procedures to prevent milk and product contamination and who control raw milk quality will be able to produce specialty cheeses safely, whether these products are made from pasteurized or raw milk. 9. 10. 11. ACKNOWLEDGMENTS The authors thank Jim Postlewait and Eric Paulson, Oregon Department of Agriculture, and Ron Christianson, Ecolab, for their helpful comments. 12. REFERENCES 1. 3-A, 2006. 3-A Sanitary Standards, Inc. Available on http://www.3-a. org. Accessed on 10.4.07. 2. 3M Microbiology a. 2006. 3M Petrifilm Plates. Available at http:// w w w. 3 M . c o m / m i c ro b i o l o g y. Accessed 10.4.067. 3. 3M Microbiology b. 2006. 3M Petrifilm Plates/Environmental Monitoring Procedures. Available at http://www.3M.com/microbiology. Accessed 10.4.07. 4. Altekruse, S. F., B. B. Timbo, J. C. Mowbray, N. H. Bean, and M. E. Potter. 1998. Cheese-associated outbreaks of human illness in the United States, 1973 – 1992: Sanitary manufacturing practices protect consumers. J. Food Prot. 61:1405–1407. 5. Association of Analytical Chemists. 1991. AOAC Official Method 991.15 Total coliform and Escherichia coli in water. Defined Substrate Technology (Colilert) method. JAOAC 74:526. 6. Boor, K. J. 2005. Origin of the 60-day minimum holding period requirement for United States cheeses made from sub- or unpasteurized milk. Food Prot. Trends. 25:767–770. 7. Caro, I., and M. R. Garcia-Armesto. 2007. Occurrence of shiga toxinproducing Escherichia coli in a Spanish raw ewe’s milk cheese. Int. J. Food Microbiol. 116:410–413. 8. Civera,T., L. Decastelli, M. Martorana, A. daLMasso, D. Nucera, and M. 13. 14. 15. 16. T. Bottero. 2007. Survey on the presence of enterovirulent Escherichia coli, including E. coli O157, in cheese manufactured in the Italian alpine region. Ital. J. Food Sci. 19:229–238. Code of Federal Regulations. 21 CFR 110 available at http:// www.access.gpo.gov/nara/cfr/ waisidx_06/21cfr110_06.html. Accessed on 9.15.07. Cotton, L. N., and C. H. White. 1992. Listeria monocytogenes, Yersinia enterocolitica, and Salmonella in dairy plant environments. J. Dairy Sci. 75:51–57. Farber, J., G. W. Sanders, J. I. Speirs, J.-Y. D’Aoust, D. B. Emmons, and R. McKeller. 1988. Thermal resistance of Listeria monocytogenes in inoculated and naturally contaminated raw milk. Int. J. Food Microbiol. 7:277–286. Food and Drug Administra tion. 2003. Grade “A” Pasteurized Milk Ordinance. US Department of Health and Human Services, Center for Food Safety and Applied Nutrition, Washington, D.C. Available at http://www. cfsan.fda.gov/~ear/pmo03toc.html. Accessed on 10.4.07. Food and Drug Administration/ Center for Food Safety and Applied Nutrition, USDA/Food Safety and Inspection Service, Centers for Disease Control and Prevention, 2003. Quantitative assessment of relative risk to public health from foodborne Listeria monocytogenes among selected categories of ready-to-eat foods. Available at http://www.foodsafety.gov/~dms/ LMr2-toc.html. Accessed 10.4.07. Food standards Australia, new Zealand. 2005. Final assessment report. Application A499 to permit the sale of Roquefort cheese. Available on www.foodstandards.gov.au/_srcfiles/A499_Roquefort_FAR_FINALv2.doc. Accessed on 9.15.07. Frye, C., and C. W. Donnelly. 2005. Comprehensive survey of pasteurized fluid milk produced in the United States reveals a low prevalence of Listeria monocytogenes. J. Food Prot. 68:973–979. Gabis, D. A., R. E. Faust, D. Evanson, and R. S. Flowers. 1989. A survey of 18 dry dairy product processing plant environments for Salmonella, Listeria and Yersinia. J. Food Prot. 52:122–124. 17. Genigeorgis, C., M. Carniciu, D. Dutulescu, and T. B. Farver. 1991. Growth and survival of Listeria monocytogenes in market cheeses stored at 4 to 30˚C. J. Food Prot. 54:662–668. 18. Gilmore, T. M., R. R. Maller, and V. Mills. 1998. Protecting stainless steel dairy equipment from corrosion. Dairy Food Environ. Sanit. 18:510–514. 19. Groves, E., and C. W. Donnelly. 2005. Comparison of 3M Petrifilm environmental Listeria plate vs. standard methods in detecting Listeria from environmental surfaces. IAFP Program and Abstract Book. Abt# p. 5–20, p. 145. 20. Hassan, L., H. O. Mohammed, and P. L. McDonough. 2001. Farmmanagement and milking practices associated with the presence of Listeria monocytogenes in New York state dairy herds. Prev. Vet. Med. 51:63–73. 21. I n t e r n a t i o n a l D a i r y F o o d s Association, 2002. HACCP plant manual. IDFA, Washington, D.C. p. 105–115. 22. International Dairy Foods Association, 2005. Dairy Facts. IDFA, Washington, D.C. p. 105–115. 23. Jacquet, C., J. Rocourt, and A. Reynaud. 1993. Study of Listeria monocytogenes contamination in a dairy plant and characterization of the strains isolated. Int. J. Food Microbiol. 20:13–22. 24. Jayarao, B. M., and D. R. Henning. 2001. Prevalence of foodborne pathogens in bulk tank milk. J. Dairy Sci. 84:2157–2167. 25. Johnson, E. A., J. H. Nelson, and M. Johnson. 1990. Microbiological safety of cheese made from heattreated milk, Part II. Microbiology. J. Food Prot. 53:519–540. 26. K a b u k i , D. Y. , A . Y. Ku ay e , M. Wiedmann, and K. J. Boor 2004. Molecular subtyping and tracking of Listeria monocytogenes i n L a t i n - s t y l e f re s h - c h e e s e processing plants. J. Dairy Sci. 87:2803–2812. 27. Kaplan, M. M., M. Abdussalam, and G. Bijilanga. 1962. Diseases transmitted through milk, p. 11–74. In Milk Hygiene.World Health Monograph Series, No. 48. World Health Organization, Geneva, Switzerland. JULY 2008 | FOOD PROTECTION TRENDS 479 http://www.access.gpo.gov/nara/cfr/waisidx_06/21cfr110_06.html http://www.access.gpo.gov/nara/cfr/waisidx_06/21cfr110_06.html http://www.access.gpo.gov/nara/cfr/waisidx_06/21cfr110_06.html http://www.3-a.org http://www.3-a.org http://www.cfsan.fda.gov/~ear/pmo03toc.html http://www.3M.com/microbiology http://www.cfsan.fda.gov/~ear/pmo03toc.html http://www.3M.com/microbiology http://www.3M.com/microbiology http://www.foodsafety.gov/~dms/ http://www.foodstandards.gov.au/_srcfiles/A499_Roquefort_FAR_FINALv2.doc http://www.foodstandards.gov.au/_srcfiles/A499_Roquefort_FAR_FINALv2.doc http://www.foodstandards.gov.au/_srcfiles/A499_Roquefort_FAR_FINALv2.doc

Table of Contents Feed for the Digital Edition of Food Protection Trends - July 2008

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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