Seminar overview and contact details
Microbiological safety of UK raw milk cheeses seminar - 08 March 2011
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
A Food Standards Agency funded project,"Survival of Mycobacterium bovis and VTEC in UK cheeses made from raw cows´ milk" has
investigated whether E. coli O157 and M. bovis present a significant risk to human health in cheeses made from unpasteurised milk.
This seminar will include both general and specialised presentations on cheese manufacture and the roles microorganisms can play.
It will:
- Report the findings and implications of the FSA work.
- Give an introduction to cheesemaking and the various roles of microorganisms
- Specifically look at the behaviour of the tuberculosis organism Mycobacterium bovis and of Escherichia coli O157 and other VTECs
in cheeses
Who should attend
This seminar is aimed at all those with an interest in dairy foods, their production and safety associated with them. Cheese manufacture in the UK on both 'cottage industry' and larger scales is the principal focus.
Useful contacts
Training Department
Tel: +44(0)1386 842104 (direct line)
e-mail: training@campden.co.uk
