Phoenix, AZThe longstanding rule that raw milk cheeses must be aged for at
least 60 days is not effective and should be changed, according to Stephen
Sundlof, director of the Center for Food Safety and Applied Nutrition (CFSAN) at
the Food and Drug Administration (FDA).
FDA believes that the 60-day aging period is not effective in reducing
pathogens in raw milk cheeses, Sundlof said at Dairy Forum 2010 here last
month. There needs to be some other risk management steps that could be
applied.
A risk profile that’s currently being conducted is looking at what other
potential risk-management options might be available and would be more effective
than the 60-day aging process for certain cheeses, Sundlof noted. That risk
profile is expected to be completed at the end of this year.
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