In France, there are an estimated median of 235 annual cases of hemolytic uremic syndrome (HUS), which is a complication from E. coli infection, due to raw milk cheeses, 79 percent of which occur in children.
A French agency has suggested areas of focus to reduce the risk of food poisoning from raw milk cheese.
The French Agency for Food, Environmental and Occupational Health and Safety (ANSES) said measures taken on the farm, during production, and by the consumer can help to reduce the risk of severe infections.
An expert appraisal identified which measures should be strengthened or introduced to better protect consumer health.
The focus was on the three bacteria behind most food poisoning cases from contaminated raw milk cheeses. These are Salmonella, Listeria monocytogenes, and Shiga toxin-producing E. coli (STEC).
Cheeses posing the greatest risk are soft cheeses with a surface mold such as Camembert, Brie and Crottin de Chèvre; soft cheeses with a washed rind such as Munster and Livarot; and short-ripened uncooked pressed cheeses such as Morbier, Reblochon and Saint-Nectaire.
Modeling estimated a median of 235 annual cases of hemolytic uremic syndrome (HUS) due to raw milk cheeses, 79 percent of which occur in children, as well as 50 Listeria infections, mostly in people over 65 years old.
Part one of the expert appraisal, published in 2022, identified the microbial hazards and cheeses posing the greatest risk. It also analyzed the measures taken by professionals to avoid microbiological risks.
Key steps to reduce risk
The new work found, for Salmonella, measures implemented during the manufacturing process such as control and surveillance are the most effective, regardless of the type of cheese. Measures taken on the farm have variable effectiveness.
For Listeria, the model shows that in scenarios where recommendations are applied at the consumption stage the risk can become extremely low, provided there is full consumer compliance. Measures at the manufacturing stage can also lead to a significant reduction in the risk level. However, actions applied on the farm have a limited impact on the estimated risk.
On farms, the most effective supplementary measure is to keep cattle herds free of bacteria that pose a risk to humans, including Salmonella Dublin and E. coli O26.
At the cheese-making stage, scientists stressed the importance of rapid acidification of milk. The appraisal recommended systematically checking this acidification and, where necessary, reinforcing it with the use of suitable lactic ferments to achieve a sufficient decrease in pH.
“Acidification is a key step: if it is too slow or insufficient, it can give pathogenic bacteria time to multiply, particularly at the start of the production process,” said Laurent Guillier, joint coordinator of the expert appraisal.
The appraisal also showed self-checks by professionals were effective in detecting contamination at an early stage and enabling corrective measures to be implemented, helping to reduce the risk to consumers.
ANSES recommended improving public health communication targeting vulnerable groups and healthcare professionals, while promoting household hygiene practices, such as effectively monitoring refrigeration temperatures. However, this should not shift the entire burden of risk management onto the consumer but emphasize the complementarity nature of these steps and the upstream actions taken by industry.
At risk populations such as young children, pregnant women, the over-65s and immunocompromised individuals should not eat cheeses made from raw milk, except for hard pressed types such as Gruyère or Comté. It is also important to store cheeses at a temperature not above 4 degrees C (39.2 degrees F).
Author: Joe Whitworth
Source: Food Safety News
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