Foodsafetyandcheese食品安全和奶酪.ppt
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1、Food safety and cheese,International Food Safety Consultancy.Marsman,Raw milk-summary,It is impossible to ensure that raw milk is free from pathogenic micro-organismsThat subsequent hygiene measures will not remove pathogens already presentThat majority of cheese borne outbreaks have been associated
2、 with raw milk cheese,continue,Following measures are important:Raw milk should be collected and maintained in good hygiene conditionIf raw milk is not used immediately it should be refrigerated For those product where a risk assessment indicates a hazard from pathogens in raw milk,the milk should u
3、ndergo a full pasteurization or equivalent processGood conditions of hygiene should be maintained through cheese production,ripening,distribution,sale and storage until consumption to prevent contamination,continue,The safety of cheese may be compromised by post pasteurization contamination but that
4、,except in the case of low risk cheeses such as Parmesan,the total health risk to the consumer is less from cheese made from properly pasteurized milk than from cheese of similar composition made from unpasteurized milk,Background,Cheese was originally developed as a mean of preserving raw milk in t
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- Foodsafetyandcheese 食品安全 奶酪
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