Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
NewsFood TypeDairy/Eggs

Analysis of Raw Milk Cheeses as a Source of Foodborne Illness

By Bailee Henderson
cheese wheels
April 21, 2022

The French Agency for Food, Environmental, and Occupational Health and Safety (ANSES) recently published a report on the main bacterial hazards associated with dairy products made from raw milk and various raw milk cheeses. ANSES conducted an assessment to identify which types of cheeses are most responsible for foodborne illnesses and should, therefore, be prioritized in public health efforts to control microbiological contamination. Raw milk cheeses are a source of concern for French officials as, over the last decade, 34 percent, 37 percent, and 60 percent of Salmonella, Listeria, and Escherichia coli infections were caused by raw milk cheese consumption, respectively.

Raw milk cheeses that were identified as the main sources of bacterial hazards are:

  • Soft cheeses with a surface mold (e.g., Camembert, Brie, Crottin)
  • Short-ripened, uncooked, pressed cheeses (e.g., Morbier, Reblochon, Saint-Nectaire)
  • Soft-washed rind cheeses (e.g., Munster, Maroilles). 

ANSES also studied existing efforts to control microbiological risks in the cattle, sheep, and goat dairy industries. At the farming and production stages, good hygiene practices were observed and will be maintained. However, at the consumer level, ANSES asserts that it is essential to comply with temperature-storing information and use-by dates on the packaging of raw milk dairy products, and cautions vulnerable populations against eating raw milk cheeses.

Although the raw milk dairy industry has demonstrated a commitment to combatting the microbiological hazards of its products with good hygiene practices and self-checks, ANSES recognizes there is room for improvement. The next step of its assessment will be to identify methods to further reduce bacterial risks, such as improving epidemiological investigations, identifying poor hygiene practices at an earlier stage, and improving consumer communication.


KEYWORDS: cheese France microbial contamination raw milk

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Baileehendersonmay23

Bailee Henderson is the Digital Editor of Food Safety Magazine. She can be reached at hendersonb@bnpmedia.com.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Meat/Poultry
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Best Practices
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Subscribe For Free!
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

Image of produce being washed on a conveyor belt in a facility

Science in Action: How Nanobubbles Are Advancing Food Safety Standards

FoodSafetyMattersFinal-900x550-(002).jpg

Ep. 195. Dr. Christopher Daubert: The Value of a Food Science Education

Students returning their lunch trays in a cafeteria

California Bill Would Remove Ultra-Processed Foods from School Lunches

Events

June 26, 2025

How to Design and Conduct Challenge Studies for Safer Products and Longer Shelf Life

Live: June 26, 2025 at 2:00 pm EDT: During this webinar, attendees will learn how to conduct challenge studies for microbial spoilage and pathogen growth, including the common challenges encountered, laboratory selection, and use of predictive models.

May 11, 2026

The Food Safety Summit

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • digital art of brain made of circuits representing machine learning AI concept

    Researchers Explore AI Analysis of WGS Data for Foodborne Illness Source Attribution

    See More
  • mitzi baum and stacy atchison holding giant donation check at 2023 food safety summit gives back networking reception

    Mitzi Baum to Step Down as CEO of Stop Foodborne Illness, Leaving a Legacy of Progress

    See More
  • breaded chicken, tomato, and cantaloupe

    IFSAC 2021 Foodborne Illness Source Attribution Report Shows Salmonellosis Caused by Variety of Foods

    See More

Events

View AllSubmit An Event
  • December 12, 2024

    Cooking Instructions Validation: How to Ensure the Safety of Not-Ready-to-Eat Products

    On Demand: From this webinar, attendees will be able to identify the different requirements for ready-to-eat and not-ready-to-eat products.
View AllSubmit An Event
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing