Microbiological Safety Of Cheese

(Webinar:  1 hr  34 min)


This webinar will describe the general production and categories of cheeses. The contrasting differences between raw milk and pasteurized cheeses will be reviewed in terms of quality, sensory attributes, and safety. The source and fate of human pathogens in cheese production will be reviewed with focus being placed on the safety margins of the 60-day ripening rule. A range of non-thermal decontamination methods to enhance the microbiological safety, stability, and quality of cheeses during production will be discussed.
Cheese production can be traced to early civilization and has evolved in an art as much as a science. A diverse variety of cheeses are produced and are a pillar of national identity in many cases. Although hard cheeses are microbiologically safe those in the semi-hard to soft represent a continuing food safety issue. There have been several outbreaks and recalls linked to contaminated cheeses involving Escherichia coli O157:H7 and Listeria monocytogenes. The outbreaks have highlighted the risk associated with raw milk cheeses and moreover the safety margins offered by the current 60 day ripening period. 

Areas covered in the webinar:

  • History of cheese production
  • Categories of cheese
  • Foodborne illness outbreaks and recalls linked to cheese
  • Pathogens and spoilage microbes of concern
  • Comparison of raw vs pasteurized cheeses
  • Sources of contamination in cheese production
  • Current pathogen control interventions in cheese production
  • Alternative non-thermal methods for milk decontamination
  • Conclusions and future trends

Who will benefit from this webinar:

  • QA and QC Managers
  • Production Managers
  • Laboratory Managers
  • Corporate and Plant Microbiologists
  • Operations Supervisors and managers
  • Sanitation Managers
  • Government food inspectors 

Presenter - Dr. Keith Warriner

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, and more fundamental research on the interaction of human pathogens with plants. One notable research accomplishment was the development of a decontamination treatment for sanitizing seeds destined for sprout production and a further process based on Advanced Oxidation Process for inactivating pathogens on fresh produce. Current research in the area is focused on developing biocontrol strategies based on using a combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens at the primary production stage.

  • Item #: 0417eCheese
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Price $289.00