Programme and timings
Microbiological safety of UK raw milk cheeses seminar - 08 March 2011
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
09:30 Registration and Refreshments
10:00 Welcome to Campden BRI - Chairman´s Introduction
Phil Voysey, Campden BRI
10:10 Background information on Escherichia coli O157:H7 and related serotypes
Chris Baylis, Campden BRI
10:50 Background information on Mycobacterium bovis
Michael Rowe, Queen´s University Belfast
11:30 Break
11:50 Raw milk cheese production
Randolph Hodgson OBE, Neal´s Yard Dairy and Chairman of Specialist
Cheesemakers Association
12:30 The microbiological safety of raw milk cheeses
Paul Neaves,Williams & Neaves, The Food Microbiologists
Cheese is not a single commodity - varieties range from Parmesan to Camembert whose compositional characteristics differ immensely.
The microbiological safety of cheese made from unpasteurised milk depends not only on the variety and the production process but
also on veterinary health and milk production hygiene. Thus, the relationship between milk producer and cheesemaker is critical
for production safety.
13:10 Lunch
14:00 Behaviour of M. bovis during raw milk cheesemaking
Richard Forgrave, Queen´s University Belfast
14:40 Question and answer session
15:20 Closing comments, refreshments and departure
Poster abstracts
Growth, Survey and Pathogenicity of the STEC in French Raw Milk Cheeses.
Occasionally, due to circumstances beyond our control, alterations to the timing and content of events may become necessary. We therefore reserve the right to modify the event information.
