date:May 29, 2012
ations, is based on the assumption that pathogenic organisms, even if present initially, would eventually die in the low pH, low water activity, high salt, competitive cheese environment during manufacturing.
Since its implementation, raw cheese has rarely been associated with foodborne illness in the US. However, in recent years, outbreaks of foodborne disease due to the consumption of raw milk cheese have become more frequent.
Several recent studies have shown that some pathogens can survi