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Home » Keywords: » queso fresco

Items Tagged with 'queso fresco'

ARTICLES

sliced queso fresco style cheese on a cutting board

Court Orders Rizo Lopez Foods to Stop Production Until Further Notice After Deadly, Decade-Long Listeria Outbreak

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Food Safety Magazine Editorial Team
October 9, 2024

A U.S. District Court has entered a consent decree of permanent injunction against Rizo Lopez Foods, a company that produced queso fresco and cotija cheese products linked to a decade-long listeriosis outbreak, requiring the firm to stop producing and selling certain products until FDA can confirm its compliance with federal food safety regulations.


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fresh soft cheese

WGS Helps Solve a Decade-Long Listeria Outbreak Linked to Queso Fresco, Cotija Cheese

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Food Safety Magazine Editorial Team
February 7, 2024

Using whole genome sequencing (WGS), U.S. federal and state public health officials recently solved a multistate foodborne illness outbreak investigation that has been ongoing since 2014, with the most recent illnesses being reported in December 2023.


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soft cheeses FDA overlay

FDA Summarizes Listeria Prevention Strategy for Soft Fresh Queso Fresco-Type Cheeses

March 20, 2023

The U.S. Food and Drug Administration (FDA) will release a new prevention strategy aimed at reducing foodborne listeriosis cases and outbreaks associated with the consumption of fresh, soft Queso Fresco-type (QFT) cheeses.


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Soft Queso Fresco Type Cheese

Recent Outbreaks of Listeriosis Linked to Fresh, Soft Queso Fresco-Type Cheeses in the U.S.

Since 2000, outbreaks have been attributed to fresh, soft Queso Fresco-type cheeses made from pasteurized milk, which have been contaminated by L. monocytogenes after pasteurization
Evelyn Pereira M.P.H. Cerisé Hardy M.P.H. Melinda Hayman Ph.D. Amanda Conrad M.P.H. Alexandra Palacios M.P.H. Stelios Viazis Ph.D.
February 6, 2023

This article presents the key findings of outbreak investigations from 2014–2021 that have been linked to the consumption of fresh, soft queso fresco-type cheeses in the U.S. The authors outline some of the specific circumstances that small manufacturers of all cheeses may encounter in an effort to provide lessons learned and highlight available resources.


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