Raw milk cheeses face new 60-day scrutiny in US

Posted on April 25, 2013 by Doug Powell

William Herkewitz of Science Liner writes that in the United States some raw-milk cheeses are as illegal to buy and sell as Cuban cigars or imported ivory. Their crime? They haven’t been shelved for long enough. By federal law, all cheeses aged less than 60 days — usually soft cheeses like mozzarella or brie — have to be pasteurized (heated for sterility) in order to be sold.

The idea is that at 60 days, the fermentation processes taking place within the cheese will have naturally eradicated any harmful bacteria. But the U.S. Food and Drug Administration (FDA) is currently reviewing its restrictions on unpasteurized, raw-milk cheeses, with the intent of elongating this time-period.

“Recent scientific literature has raised doubts about the efficacy of 60-day aging as an alternative to pasteurization,” says Marianna Naum, a policy analyst at the FDA.

Enacted in 1950, the 60-day rule was a compromise between cheese lovers and food safety experts, with the former concerned that pasteurization altered both the flavor and traditional methods of cheese making. But much has changed since 1950.

But recent multi-state fatal food-illness outbreaks of even older unpasteurized cheeses have convinced many food scientists that 60 days may simply not be long enough.

13 sick; Salmonella from raw-milk cheese outbreak in Minn

Posted on April 25, 2013 by Doug Powell

Thirteen people have become ill with salmonellosis linked to eating a raw Mexican-style cheese, queso fresco, and state health officials are warning consumers about the risks of consuming unpasteurized dairy products.

The Minnesota Department of Health (MDH), the Minnesota Department of Agriculture (MDA) and the City of Minneapolis are investigating the outbreak and the source of the raw milk used to make the cheese.

MDH has confirmed 11 cases of infection with the same strain of Salmonella Typhimurium. Eight were hospitalized. Additional illnesses have been reported in family members of the cases, including two hospitalizations. All have recovered. Many cases reported eating unpasteurized queso fresco purchased or received from an individual who made the product in a private home. Investigators have determined that the individual made home deliveries and also may have sold the product on a street corner near the East Lake Street area of Minneapolis.

Anyone who may have purchased or received this product recently should not eat it but should throw it away.

“While our immediate concern is that there might be additional illnesses associated with consumption of this particular product, we also want to remind people of the inherent risk of consuming any raw dairy product,” said Dr. Carlota Medus, foodborne illness epidemiologist with MDH. “We encourage people to think carefully about those risks before consuming raw dairy products from any source and know that the risks are especially high for young children, pregnant women, the elderly and those with weakened immune systems.”

Listeria risk from raw milk cheese 50-180X greater than pasteurized; FDA, Health Canada publish draft risk assessment

Posted on February 9, 2013 by Doug Powell

The U.S. Food and Drug Administration has announced a draft quantitative assessment of the risk of listeriosis from soft-ripened cheese consumption in the United States and Canada. The risk assessment is a joint effort between FDA and Health Canada.

The new FDA/Health Canada draft risk assessment found that the risk of listeriosis from soft-ripened cheeses made with raw milk is estimated to be 50 to 160 times higher than that from soft-ripened cheese made with pasteurized milk. This finding is consistent with the fact that consuming raw milk and raw milk products generally poses a higher risk from pathogens than do pasteurized milk and its products.

While raw milk and raw milk products put all consumers at risk, the bacteria they may contain can be especially dangerous to people with weakened immune systems, older adults, pregnant women and children.

FDA invites comments that can help FDA and Health Canada improve:

the approach used;

the assumptions made;

the modeling techniques;

the data used; and

the clarity and transparency of the draft quantitative risk assessment documentation.

To submit comments electronically, go to docket FDA-2012-N-1182 on regulations.gov. The comment period opens February 11, 2013 for 75 days.

Why would HyVee sell this raw milk cheese?

Posted on January 15, 2013 by Doug Powell

The Missouri State Milk Board, in conjunction with the Missouri Department of Agriculture and the Missouri Department of Health and Senior Services, announced today that Homestead Creamery of Jamesport, Mo. is voluntarily withdrawing a batch of its Flory’s Favorite cheese from the marketplace.

Preliminary test results received from the Missouri State Health Laboratory indicate the cheese may be contaminated with shiga-toxin producing E. coli, which can lead to food borne illness. Confirmatory tests are ongoing.

The Homestead Creamery plant license to sell milk products in Missouri has been temporarily suspended, pending the results of the investigation by the State Milk Board and Missouri departments of Agriculture and Health and Senior Services.

The withdrawn product, Flory’s Favorite, is a 60-day aged cheese made with raw milk. Packages of the cheese are marked with “Packed On 210″ on the label. This affects approximately 250 pounds of cheese and does not affect any other dairy products from Homestead Creamery.

The withdrawn cheese was sold at Homestead Creamery facility in Jamesport, Mo. and may have been sold by the following retailers:

HyVee in Liberty, Mo.
HyVee in Trenton, Mo.
Benedict Builders’ Farm in Knob Noster, Mo.
Milton Creamery in Milton, Iowa.

The Missouri State Milk Board continues to review the company’s records to determine when consumers may have purchased the product. Anyone who has purchased the cheese may return the unused portion to the store from which they purchased the product.

Copies of Missouri’s regulations for milk products, including cheese, are available online atmda.mo.gov/animals/milk.

Re-emergence of brucellosis in cattle in France and risk for human health via raw milk cheese

Posted on July 26, 2012 by Doug Powell

In January 2012, a human case of brucellosis was diagnosed by blood culture in a district of the French Alps. The isolated strain was identified as Brucella melitensis biovar 3. Excerpts from the paper by Mailles et al. in the current issue of Eurosurveillance appear below.

In April 2012, brucellosis was confirmed in a dairy cow in a herd of the same district of the French Alps. The seropositive cow had aborted in late January, and a strain of Brucella melitensis biovar 3 was isolated from the milk sampled from the animal. The animal belonged to a herd 21 dairy cows, and no other animal in the herd presented with symptoms suggesting brucellosis or showed any serological reaction. Approximately 20 kg of Reblochon cheese (soft raw milk cheese) are usually produced daily on the affected farm.

France has been officially free of brucellosis in cattle since 2005, and the last outbreak of brucellosis in sheep and goats was reported in 2003. In order to detect and prevent any re-emergence of the disease, annual screening using Rose Bengale test or complement fixation test is carried out in all cattle, sheep and goat farms producing raw milk as well as in all cattle herds, and every one to three years in small ruminant, according to EU regulations. Moreover, abortion in ruminants is mandatorily notifiable and the investigation of abortion includes examination for brucellosis.

Reblochon cheese is a raw milk soft cheese, requiring a maturation period of three weeks to one month. The cheese from the affected farm had been commercialised after the abortion in seven districts. Cheese was sold directly at the farm, and as whole pieces or in parts in supermarkets. Cheese produced by the affected farm had not been exported to other countries but might have been bought by foreign tourists during their winter holidays in several ski resorts in the area. For this reason, the European rapid alert system for food and feed (RASFF) was informed.

After the identification of the first bovine case, the human case was interviewed again to investigate any direct or indirect epidemiological link with the infected herd. During the second interview, it became clear that the patient and their family had visited the infected farm in autumn 2011, although it was not possible to determine the exact date. During this visit, the family had bought Tome Blanche cheese, a fresh cheese obtained during the first step of Reblochon production. The four family members had shared the Tome Blanche on the same day, but the index case was the only one who later presented with symptoms.

All cheese pieces produced by the affected farm and still within the shelf life were withdrawn from retailers. In addition, a recall of already sold products was carried out via a national press release by the cheese producer and by posters in the sale points. Medical doctors in the concerned districts were informed by the regional health authorities. Consumers of these products were advised to seek medical attention should they present symptoms consistent with brucellosis.
The release of cheese from the affected farm was immediately stopped. The movements of animals from other herds that had epidemiological links with the infected herd (those that were geographically close to the infected herd, or had been bought from the infected herd) have been restricted until the end of the investigation. Furthermore, raw cheese products from farms with epidemiological links to the infected farm were put on sale only after negative bacteriological tests results had been obtained.

E. coli O157:H7 in raw milk cheese, Quebec, 2008, 16 sickened

Posted on May 6, 2012 by Doug Powell

Although nominally about epidemiological basics and evaluative techniques during an outbreak of foodborne illness, a new paper also provides some details – and investigative uncertainty — during a 2008 outbreak of E. coli O157:H7 linked to raw milk cheese in Quebec (that’s in Canada).

The authors write in the Journal of Food Protection that on 4 December 2008, the Bureau de surveillance et de vigie at the Ministe`re de la Sante´ et des Services sociaux in the Province of Quebec, Canada, was notified by the Laboratoire de sante´ publique du Que´bec (LSPQ) of a cluster of three E. coli O157:H7 cases with the same pulsed-field gel electrophoresis (PFGE) profile, 849.

This PFGE profile was designated EC849 according to the Quebec nomenclature and ECXAI.2091/ECBNI.0570 according to the PulseNet Canada database.

During the same period, public health authorities from Ontario notified the Bureau de surveillance et de vigie in Quebec about an Ontario case who acquired an E. coli O157:H7 infection with the same PFGE profile, and who had traveled to Quebec 2 to 10 days before his onset of symptoms. This specific PFGE profile was not found in other Canadian provinces or in the United States.

On 15 January 2009, a cumulative total of 16 EC849 cases had been reported to Quebec and Ontario public health authorities. Fourteen cases lived in Quebec. Two lived in Ontario, but visited the Province of Quebec within 10 days preceding the onset of their symptoms. Of the 16 cases, 62.5% were female and 87.5% were older than 20 years (median, 38.5 years; range, 7 to 76 years). All the cases had diarrhea and blood in their stools. Fifty percent were hospitalized; one of them had thrombocytopenic thrombotic purpura and was hospitalized
for 32 days. If we exclude Ontario cases, no Quebec cases had traveled outside the province in the 10 days preceding their symptoms. The first case (an Ontario case) had onset of symptoms on 26 October, 7 or 8 days after having visited the cheese plant that produces cheese A, where he had eaten the cheese directly. The last case had his onset of symptoms on 26 December 2008. The majority of the cases had their onset of symptoms between 16 November and 7 December 2008. The epidemic curve suggested an exposure span over 2 months.

Escherichia coli O157:H7 outbreak linked to raw milk cheese in Quebec, Canada: Use of exact probability calculation and case study approaches to foodborne outbreak investigation
02.may.12
Journal of Food Protection®, Volume 75, Number 5, May 2012 , pp. 812-818(7)
Gaulin, Colette; Levac, Eric; Ramsay, Danielle; Dion, Réjean; Ismaïl, Johanne; Gingras, Suzanne; Lacroix, Christine
http://www.ingentaconnect.com/content/iafp/jfp/2012/00000075/00000005/art00001
Abstract:
The analytical studies used to investigate foodborne outbreak are mostly case-control or retrospective cohort studies. However, these studies can be complex to perform and susceptible to biases. This article addresses basic principles of epidemiology, probability, and the use of case-case design to identify the source of an Escherichia coli O157:H7 outbreak linked to raw milk cheese consumption in Quebec, Canada; a small number of cases with the same pulsed-field gel electrophoresis (PFGE) profile were involved. Between 4 December 2008 and 15 January 2009, a cumulative total of 16 E. coli O157:H7 cases with the same PFGE profile were reported to Quebec public health authorities. Among the first six cases reported, three had consumed raw milk cheese from the same producer (cheese A). Raw milk cheese is consumed by about 2 % of the Quebec population. By using the exact probability calculation, it was found that a significantly higher proportion of E. coli O157:H7 cases (with the specific PFGE profile) than expected had consumed cheese A (P < 0.001). These computations were updated during the course of the investigation to include subsequent cases and gave the same results. A case-case study corroborated this result. This article considers alternative statistical and epidemiological approaches to investigate a foodborne outbreak—in particular with an exact probability calculation and case-case comparisons. This approach could offer a fast and inexpensive alternative to regular case-control studies to target public health actions, particularly during a foodborne outbreak.

Fact fudging: what are risks associated with raw milk cheese?

Posted on April 22, 2012 by Doug Powell

The American Cheese Society has a, uh, cheese problem.

While regulators and retailers reassess the safety of raw milk cheese, ACS declared last week raw milk cheese ”when produced and sold under current FDA guidelines, can be consumed without unnecessary risk.”

The U.S. Food and Drug Administration began a comprehensive review of the 60-day aging rule in 2009. Officials said the review was done and was awaiting approval before release.

That was over a year ago.

The debate focuses on a federal rule that requires cheese made from raw milk to be aged for 60 days before it is deemed safe to eat. Aging allows the chemicals in cheese, acids and salt, time to destroy harmful bacteria. ?Scientists have found, however, that 60 days of aging is an overly simplistic guideline, in part because there are so many types of cheese and different ones may require different safeguards.

In one 2010 outbreak, 38 people in five states became sick from raw milk gouda made by Bravo Farms of Traver, Calif., and sold through Costco. In another outbreak, eight people in four states were sickened by bacteria traced to soft cheeses made by Sally Jackson, a pioneering cheesemaker in Oroville, Wash.

In Ms. Jackson’s case, investigators documented unsanitary conditions that could have played a role in making the cheese unsafe. And in the Bravo case, investigators charged the company with packaging cheese for sale before the required 60-day aging was complete.

The American Cheese Society (ACS) endorses current FDA raw milk cheese guidelines for manufacturers, including:

• producing cheese in licensed facilities that are routinely inspected on the local, regional, and federal level;
• producing cheese under the oversight of licensed dairy handlers; and,
• aging cheese for a minimum of 60 days before it is sold.

The majority (approximately two-thirds) of ACS members voluntarily exceed these standards by establishing and adhering to a Hazard Analysis & Critical Control Points (HACCP) plan, and following these additional ACS-recommended best practices:

• taking part in ongoing food safety education;
• regularly conducting product and environment testing;
• maintaining accurate and up-to-date records;
• seeking third party certification;
• building relationships with local, regional, and federal inspectors; and,
• adhering to all state and federal regulations and industry standards.

Shouldn’t any producer of potential risky food comply with food safety basics?

Nose stretcher alert: Whole Foods explains why it stopped selling raw milk in Florida

Posted on October 3, 2009 by Doug Powell

Whole Foods Market has terrible food safety advice, blames consumers for getting sick, sells raw milk in some stores, offers up fairytales about organic and natural foods, and their own CEO says they sell a bunch of junk.

Whole Foods in Florida has officially dropped raw milk from its shelves. Until Thursday, Whole Foods market sold raw milk with a pet food label. Human drinkers bought it for their personal consumption.

During an interview published yesterday by the Miami New Times, Russ Benblatt, Whole Foods regional marketing director for Florida, said,

“This was a decision that was made here at the regional level. I can’t get into too many details, but it was purely a business decision to stop selling the raw milk, and I can’t get into the specifics of it. … We made a decision to stop selling it as a pet food. We’ve never sold it for human consumption. … We’re a grocery store we try not to get involved in politics. … If we’re involved in politics then I’m not aware of it. We’re not involved in any lobbying or political action committees in the state of Florida.”

Just a grocery store. Uh-huh. There isn’t a foodie cause Whole Foods wouldn’t embrace to peddle a few more dollars worth of crap.

Raw milk sickens 11

Posted on April 8, 2009 by Katie Filion

A Colorado dairy has been shut down after 11 people were sickened by campylobacter, believed to be associated with the consumption of raw, unpasteurized milk, reports The Denver Post.

The Colorado Department of Public Health and Environment has shut down the Kinikin Corner Dairy LLC after 11 people were sickened by campylobacter, a common food-borne bacteria. State authorities say at least 10 people who have gotten sick since March 10 reported drinking raw milk, eight of them getting milk from Kinikin…The dairy has been ordered to stop raw-milk distribution until further notice.

A table of raw dairy outbreaks is available here, and an op-ed Doug and Brae wrote, here.

Raw milk: ‘media coverage far beyond its importance’

Posted on February 27, 2009 by Doug Powell

Here’s the most important point in a column written by long-time Toronto Globe and Mail medical reporter Andre Picard:

The trial of Ontario raw milk farmer Michael Schmidt has garnered media coverage far beyond its importance.

Oh, and the outcome is largely irrelevant.

It seems somewhat absurd to jail a man for selling a product that clients desperately want and which, on the surface at least, seems harmless. But, hey, it happens to pot dealers every day.

What is not harmless is Mr. Schmidt’s attack on pasteurization and on food-safety regulations more generally.

Under the guise of civil liberties and freedom, he and his supporters have uttered all kinds of nonsense and portrayed themselves as martyrs for pure food. …

Farmer Schmidt and his acolytes can suckle the milk from the teat of a cow, a goat, a cat, or any other lactating mammal to their hearts’ content.

Their rights and freedoms are in no way compromised.

What the law restricts is the commercial sale of raw milk.

Mr. Schmidt tried to circumvent this fact by selling "cow shares" and arguing that his clients were actually proprietors and free to consume raw milk from their own cows.

Whether that little manoeuvre exempts him from the law is up to the courts to decide. But it seems unlikely. After all, bar owners tried this technique to sidestep anti-smoking laws, selling "shares" in their establishment and arguing that patrons were smoking in a private club. Judges saw through the subterfuge. …

Another argument is that meat – which can also contain pathogens – is sold raw, so why not milk? The practical reason for this is obvious. It is easy and efficient to pasteurize milk; it is not practical to cook meat before selling it, but its refrigeration (designed to minimize the growth of bacteria) is mandatory and regulated.

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