A bulletin for the Australian Food Industry October 1995
Contents: Raw-milk cheese and listeriosis | Food additives in Japan | Exporting to Korea | Australian and New Zealand food standards to merge | Safe Food Handling- HACCP | Modified Atmosphere Packaging
Raw-milk cheese and listeriosis
In France the first outbreak of listeriosis linked to cheese made from raw milk has been traced to specific batches of brie cheese. Twenty cases of listeriosis were reported in April-May 1995 . Eleven of those who contracted the disease were pregnant women, resulting in two spontaneous abortions, four premature births and two stillbirths. Five other cases occurred in people with pre-disposing conditions. Pregnant women, the elderly and those with a depressed immunological system are at most risk from the disease.
Listeria monocytogenes has been identified in a range of foods including coleslaw, hot dogs, pasteurized milk, soft cheese, pork tongue, pates and turkey frankfurts. This is the first outbreak of listeriosis linked to a raw-milk French cheese. Earlier French outbreaks were traced to pork tongue in aspic and pork pâté.
The outbreak confirms that competitive inhibition of Listeria monocytogenes by the background microflora of raw milk cannot be relied upon for the safe production of soft cheeses. This will make it far more difficult for France in its bid to have cheeses made from raw milk accepted by importing countries such as the US.
Despite the concerns caused by food-related cases of listeriosis, there is evidence that corrective procedures being adopted around the world are proving to be effective.
In the USA the Centres for Disease Control and Prevention have established surveillance programmes which indicate that the incidence of perinatal listeriosis decreased by 51% between 1989 and 1993, and non-perinatal listeriosis by 42% during the same period. These figures represent a 44% decrease in total cases. The reduction coincides with industry, regulatory and educational efforts aimed at controlling outbreaks.
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