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- W4234365367 abstract "In this article the role of cheese as a vehicle of foodborne diseases is discussed. The main hazards of concerns, the sources, and routes of cheese contamination are introduced. The impact of processing steps and ripening on cheese contamination and the behavior of pathogens are also discussed. Finally, controlling strategies of the main hazards in cheeses are outlined. Milk and cheese can be contaminated during several steps of processing and by different microorganisms. Foodborne illnesses have been mainly linked to soft cheese or cheeses produced from raw or unpasteurized milk, but rarely to semi-hard and hard cheeses. In spite of this, cheese is safe if produced, distributed, and stored under proper conditions. Ensuring the quality and storage conditions of raw milk, the use of good hygienic practices through cheese making, and the control of operations during cheese making and of conditions during distribution and storage are key to producing safe cheeses that do not harm public health." @default.
- W4234365367 created "2022-05-12" @default.
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- W4234365367 date "2022-01-01" @default.
- W4234365367 modified "2023-10-01" @default.
- W4234365367 title "Cheese: Public Health Aspects" @default.
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- W4234365367 doi "https://doi.org/10.1016/b978-0-12-818766-1.00281-6" @default.
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