Infectious H5N1 avian influenza virus can persist in raw-milk cheeses while they are being made and for up to 120 days of aging, depending on the milk’s acidity (pH) The Italian Ministry of Health ...
PORTLAND, Ore. — An Oregon resident has tested positive for Shiga toxin-producing E. coli after eating unpasteurized aged cheese made by a Washington state creamery, health officials said. Samples of ...
Professor Catherine Wright Donnelly believes using pasteurized milk is not the only way to produce safe (and tasty) cheeses. She wants more education for cheesemakers about food safety and ...
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