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environment and can easily find their way into the finished product if great care is not taken. Modern day cheesemakers producing artisan cheeses must take advantage of some modern tools (e.g., effective sanitizers) and concepts (e.g., Hazard Analysis Critical Control Points, or HACCP) to help assure the safety to consumers of their artisan cheeses. ACKNOWLEDGMENTS This project was undertaken by the primary author to fulfill the requirement for an “Applied Project” to complete a Professional Master of Science in Food Safety degree program through Michigan State University, in East Lansing, MI. The staff of the VDACS Lynchburg RAHL is thanked for their assistance and support. The primary author also thanks her family for their patience and understanding. This project was funded in its entirety by the primary author. REFERENCES 1. Almeida, G., A. Figueiredo, M. Rôla, R. M. Barros, P. Gibbs, T. Hogg, and P. Teixeira. 2007. Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety. J. Food Prot. 70:1710–1716. 2. American Cheese Society. 2007. American cheese styles. Available at: http://www.cheesesociety.org/ displaycommoncfm?an=1&subarti clenbr=8. Accessed 24 November 2007. 3. Andrews, W. H. and T. S. Hammack. 2006. Bacteriological Analytical Manual — Salmonella. Available at: http://www.cfsan.fda.gov/~ebam/ bam-5.html . Accessed 25 November 2007. 4. Anonymous. 2003. Rainbow agar O157 technical information. Available at: http://www.biolog.com/ pdf/RBO157Tech00P037A.pdf. Accessed 25 November 2007. 5. A n o ny m o u s . 2 0 0 5 . B D B B L CHROMagar O157. Available at: http://www.bd.com/ds/productCenter/214984.asp. Accessed 25 November 2007. 6. Anonymous. Brilliant green agar. Available at: http://www.bd.com/ ds/technicalCenter/inserts/Brilliant_Green_Agar.pdf. Accessed 25 November 2007. 7. Bauzzi, M. M., M. E. Johnson, and E. H. Marth. 1992. Survival of Listeria monocytogenes during the manufacture and ripening of Swiss cheese. J. Dairy Sci. 75:380–386. 8. Bille, J., D. S. Blanc, H. Schmid, K. Boubaker, A. Baumgartner, H. H. Siegrist, M. L. Tritten, R. Lienhard, D. Berner, R. Anderau, M. Treboux, J. M. Ducommun, R. Malinverni, D. Genné, P. Erard, and U. Waespi. 2006. Outbreak of human listeriosis associated with Tomme cheese in northwest Switzerland, 2005. Euro Surveill. 11:91–93. 9. Centers for Disease Control and Prevention. 2006. Staphylococcal food poisoning. Available at: http://www.cdc.gov/NCIDOD/ dbmd/diseaseinfo/staphylococcus_food_g.htm. Accessed 25 November 2007. 10. De Lamo-Castellví, S., A. X. RoigSagués, T. López-Pedemone, M. M. Hernández-Herrero, B. Guamis, and M. Capellas. 2007. Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressure. J. Dairy Sci. 90:99–109. 11. De Valk, H., E. Delarocque-Astagneau, G. Colomb, S. Ple, E. Godard, V.Vaillant, S. Haighebaert, P. Bouver, F. Grimont, P. Grimont, and J. C. Desenclos. 2000. A communitywide outbreak of Salmonella enterica serotype Typhimurium infection associated with eating a raw milk soft cheese in France. Epidemiol. Infect. 124:1–7. 12. Ercolini, D., V. Fusco, G. Blaiotta, F. Sarghini, and S. Coppola. 2005. Response of Esc her ic hia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus to the thermal stress occurring in model manufactures of Grana Padano cheese. J. Dairy Sci. 88:3818–3825. 13. Feng, P., and S. D. Weagant. 2002. Bacteriological Analytical Manual — Diarrheagenic Escherichia coli. Available at: http://www.cfsan.fda. gov/~ebam/bam-4a.html. Accessed on 25 November 2007. 14. Feng, P., S. D. Weagant, and M. A. Grant. 2002. Bacteriological Analytical Manual – Enumeration of Escherichia coli and the coliform bacteria. Available at: http://www. cfsan.fda.gov/~ebam/bam-4.html. Accessed 24 November 2007. 15. Food Safety Department, World Health Organization. 2005. Available at: http://www.who.int/mediacentre/factsheets/fs139/en/. Accessed 24 November 2007. 16. Fox, P. F., P. McSweeney, T. M. Cogan, and T. P. Guinee. 2000. Fundamentals of Cheese Science. Aspen Publishers, Gaithersburg, MD. 17. Gahan, C. G. M., B. O’Driscoll, and C. Hill. 1996. Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation. Appl. Environ. Microbiol. 62:3128–3132. 18. Hitchins, A. D. 2003. Detection and enumeration of Listeria monocytogenes in foods. Available in the FDA’s Bacteriological Analytical Manual online at: http://www.cfsan.fda.gov/~ebam/bam-10.html. Accessed 25 November 2007. 19. Ho, A. J., V. R. Lappi, and M. Wiedmann. 2007. Longitudinal monitoring of Listeria monocytogenes contamination patterns in a farmstead dairy processing facility. J. Dairy Sci. 90:2517–2524. 20. Ingham, S. C., Y. Su, and D. S. Spangenberg. 2000. Survival of Salmonella Typhimurium and Escherichia coli O157:H7 in cheese brines. Int. J. Food Microbiol. 61:73–79. 21. Kinde, H., A. Mikolon, A. Rodriguez-Lainz, C. Adams, R. L. Walker, S. Cernek-Hoskins, S. Treviso, M. Ginsberg, R. Rast, B. Harris, J. B. Payer, S. Waterman, and A. Ardans. 2007. Recovery of Salmonella, Listeria monocytogenes, and Mycobacterium bovis from cheese entering the United States through a noncommercial land port of entry. J. Food Prot. 70:47–52. 22. Kongo, J. M., F. X. Malcata, A. J. Ho, and M. Wiedmann. 2006. Detection and characterization of Listeria monocytogenes in São Jorge (Portugal) cheese production. J. Dairy Sci. 89:4456–4461. 23. Larson, A. E., E. A. Johnson, and J. H. Nelson. 1999. Survival of Listeria monocytogenes in commercial cheese brines. J. Dairy Sci. 82:1860–1868. 24. Lee, J. H. 2003. Methicillin (oxacillin)resistant Staphylococcus aureus strains isolated from major food animals and their potential transmission to humans. Appl. Environ. 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MARCH 2009 | FOOD PROTECTION TRENDS 153 http://www.who.int/mediacentre/factsheets/fs139/en/ http://www.who.int/mediacentre/factsheets/fs139/en/ http://www.cdc.gov/NCIDOD/dbmd/diseaseinfo/staphylococcus_food_g.htm http://www.cdc.gov/NCIDOD/dbmd/diseaseinfo/staphylococcus_food_g.htm http://www.cfsan.fda.gov/~ebam/bam-10.html http://www.cdc.gov/NCIDOD/dbmd/diseaseinfo/staphylococcus_food_g.htm http://www.cfsan.fda.gov/~ebam/bam-10.html http://www.cheesesociety.org/displaycommoncfm?an=1&subarticlenbr=8 http://www.cheesesociety.org/displaycommoncfm?an=1&subarticlenbr=8 http://www.cheesesociety.org/displaycommoncfm?an=1&subarticlenbr=8 http://www.cfsan.fda.gov/~ebam/bam-5.html http://www.cfsan.fda.gov/~ebam/bam-5.html http://www.biolog.com/pdf/RBO157Tech00P037A.pdf http://www.biolog.com/pdf/RBO157Tech00P037A.pdf http://www.cfsan.fda.gov/~ebam/bam-4a.html http://www.cfsan.fda.gov/~ebam/bam-4a.html http://www.bd.com/ds/product-Center/214984.asp http://www.bd.com/ds/product-Center/214984.asp http://www.bd.com/ds/technicalCenter/inserts/Brilliant_Green_Agar.pdf http://www.bd.com/ds/technicalCenter/inserts/Brilliant_Green_Agar.pdf http://www.cfsan.fda.gov/~ebam/bam-4.html http://www.bd.com/ds/technicalCenter/inserts/Brilliant_Green_Agar.pdf http://www.cfsan.fda.gov/~ebam/bam-4.html

Table of Contents Feed for the Digital Edition of Food Protection Trends - March 2009

Food Protection Trends - March 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Microbiological Safety of Farmstead Cheeses Made in the United States and Purchased via Online Shopping Antibacterial Activity of a Crude Chive Extract against Salmonella in Culture Medium, Beef Broth and Chicken Broth 2009–2010 Secretary Election New Members What’s Happening in Food Safety Industry Products Ivan Parkin and John H. Silliker Lectures Proposed Symposia Topics and Roundtables Event Information Networking Opportunities General Information Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - March 2009

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