Salmonella Typhimurium Food Infection From Colby Cheese

Tucker, C. B.

doi:10.1001/jama.1946.02870310015005

Cited by 15 publications

(6 citation statements)

References 3 publications

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“…In one outbreak, facility records indicated that at least some of the lots of implicated cheese had been packaged and released for sale before completion of the 60-day aging period (McCollum et al , 2012). Several studies have found that pathogens can survive in cheese for longer than 60 days, both experimentally (Campbell and Gibbard, 1944; Schlesser et al , 2006; D’Amico et al , 2010) and in outbreak settings (Wade and Shere, 1928; Tucker et al , 1946; Honish et al , 2005). Viable E. coli O157, Mycobacterium bovis, and Salmonella have been found in laboratory-produced and inoculated cheeses made from unpasteurized milk as long as a year after production (Mitscherlich and Marth, 1984; Reitsma and Henning, 1996; D’Amico et al , 2010).…”

Section: Discussionmentioning

confidence: 99%

Outbreaks Attributed to Cheese: Differences Between Outbreaks Caused by Unpasteurized and Pasteurized Dairy Products, United States, 1998–2011

Gould

Mungai²,

Behravesh³

2014

Foodborne Pathogens and Disease

139

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Introduction The interstate commerce of unpasteurized fluid milk, also known as raw milk, is illegal in the United States, and intrastate sales are regulated independently by each state. However, U.S. Food and Drug Administration regulations allow the interstate sale of certain types of cheeses made from unpasteurized milk if specific aging requirements are met. We describe characteristics of these outbreaks, including differences between outbreaks linked to cheese made from pasteurized or unpasteurized milk. Methods We reviewed reports of outbreaks submitted to the Foodborne Disease Outbreak Surveillance System during 1998–2011 in which cheese was implicated as the vehicle. We describe characteristics of these outbreaks, including differences between outbreaks linked to cheese made from pasteurized versus unpasteurized milk. Results During 1998–2011, 90 outbreaks attributed to cheese were reported; 38 (42%) were due to cheese made with unpasteurized milk, 44 (49%) to cheese made with pasteurized milk, and the pasteurization status was not reported for the other eight (9%). The most common cheese–pathogen pairs were unpasteurized queso fresco or other Mexican-style cheese and Salmonella (10 outbreaks), and pasteurized queso fresco or other Mexican-style cheese and Listeria (6 outbreaks). The cheese was imported from Mexico in 38% of outbreaks caused by cheese made with unpasteurized milk. In at least five outbreaks, all due to cheese made from unpasteurized milk, the outbreak report noted that the cheese was produced or sold illegally. Outbreaks caused by cheese made from pasteurized milk occurred most commonly (64%) in restaurant, delis, or banquet settings where cross-contamination was the most common contributing factor. Conclusions In addition to using pasteurized milk to make cheese, interventions to improve the safety of cheese include limiting illegal importation of cheese, strict sanitation and microbiologic monitoring in cheese-making facilities, and controls to limit food worker contamination.

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Section: Discussionmentioning

confidence: 99%

Outbreaks Attributed to Cheese: Differences Between Outbreaks Caused by Unpasteurized and Pasteurized Dairy Products, United States, 1998–2011

Gould

Mungai²,

Behravesh³

2014

Foodborne Pathogens and Disease

139

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“…Three reports of outbreaks of salmonella infection associated with cheese were received. Cheese associated outbreaks of salmonella food poisoning are also rare in the USA [23][24][25]. Many of these rare outbreaks were thought to have been related to the fact that the implicated cheese was made from raw milk and that it had been sold and eaten too quickly after it had been made.…”

Section: Discussionmentioning

confidence: 99%

An outbreak ofSalmonella dublininfection in England and Wales associated with a soft unpasteurized cows' milk cheese

Maguire¹,

Cowden²,

Jacob³

et al. 1992

Epidemiol. Infect.

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SUMMARYAn outbreak ofSalmonella dublininfection occurred in England and Wales in October to December 1989. Forty-two people were affected, mainly adults, and most lived in south-east England. Microbiological and epidemiological investigations implicated an imported Irish soft unpasteurized cows' milk cheese as the vehicle of infection. A case-control study showed a statistically significant association between infection and consumption of the suspect cheese (p = 0·001).Salmonella dublinwas subsequently isolated from cheeses obtained from the manufacturer's premises. Initial control measures included the withdrawal of the cheese from retail sale and a Food Hazard Warning to Environmental Health Departments, as well as a press release, from the Department of Health. Subsequently, a decision was taken by the manufacturer to pasteurize milk used in the production of cheese for the UK market and importation of the cheese resumed in June 1990.

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“…Mice and rats have been implicated in the transmission of Salmonella to poultry (Davies and Wray, 1995;Henzler and Opitz, 1992; National Academy of Sciences, 1969) and to sheep (Hunter et al, 1976). Rats and mice were also implicated as contributing factors in nine outbreaks of food-borne salmonellosis in humans (Beckers et al, 1982;Eisenberg, 1981;Salthe and Krumweide, 1924;Spray, 1926;Staff and Grover, 1936;Tucker et al, 1946). Norway rats in cattle feed lots were recently discovered to harbor E. coli O157:H7 (Cízek et al, 1999).…”

Section: Biological Hazards: Contributing Factorsmentioning

confidence: 99%

Regulatory Action Criteria for Filth and Other Extraneous Materials V. Strategy for Evaluating Hazardous and Nonhazardous Filth

Olsen

Gecan

Ziobro

et al. 2001

Regulatory Toxicology and Pharmacology

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Salmonella Typhimurium Food Infection From Colby Cheese

Cited by 15 publications

References 3 publications

Outbreaks Attributed to Cheese: Differences Between Outbreaks Caused by Unpasteurized and Pasteurized Dairy Products, United States, 1998–2011

Outbreaks Attributed to Cheese: Differences Between Outbreaks Caused by Unpasteurized and Pasteurized Dairy Products, United States, 1998–2011

An outbreak ofSalmonella dublininfection in England and Wales associated with a soft unpasteurized cows' milk cheese

Regulatory Action Criteria for Filth and Other Extraneous Materials V. Strategy for Evaluating Hazardous and Nonhazardous Filth

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