Any relaxation of regulations over the use of raw milk in cheesemaking will need to ensure standards apply equally to all cheesemakers, two Otago producers say.
New Zealand’s Food Safety Authority is looking at relaxing its stance on longstanding prohibitions designed to protect the public from illness caused by raw milk.
Dozens of infectious diseases from bacteria such as salmonella, campylobacter, listeria, e.coli and Tb have been linked to the consumption of untreated milk.
The agency is proposing a framework allowing a wider variety of raw milk cheeses and other products to be produced and sold in New Zealand and there is a similar push in Australia.
For the complete news item, please visit http://www.odt.co.nz/news/national/17189/caution-urged-use-untreated-milk-cheese
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=27939
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