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Microbial Standards for Cheese: An Industry View

Land O'Lakes, Inc., 614 McKinley Place, Minneapolis, MN 55413

ABSTRACT

There are three ways I will look at microbial standards for cheese: 1) Regulatory—established and policed by Federal Drug Administration, 2) Defensive—established and policed by an industrial user of cheese, and 3) Monitoring—established and policed by the cheese manufacturer.

Regulatory

I do not believe regulatory standards established and enforced by the government are necessary. We already have farm, herd, and plant inspections by federal, state, and local agencies which serve to keep the industry on its toes. In addition, economic pressures are such that I do not believe anyone can afford to produce poor quality cheese that may be a hazard to someone's health. The state of consumer advocacy is such that no one can afford the bad publicity attending the sale of harmful product. The potential losses from phage infection or downgraded cheese resulting from improper sanitation are too great to justify gambling.

The history of the development of cheese