The safety of cheese may be compromised by post pasteurization contamination but that ,except in the case of low risk cheeses such as Parmesan, the total health risk to the consumer is less from cheese made from properly pasteurized milk than from cheese of similar composition made from unpasteurized milk
The compositional characteristics of the soft, mould ripened cheeses (e.g. Brie) are very different from those of the very hard, acid types (e.g. Parmesan) PH and water activities differ so it cannot be assumed that all pathogenic micro organisms will die out in all types of cheese
Pathogenic bacteria vary just as widely as the cheeses they contaminate and their survival characteristics are equally varied
The manufacture of safe cheese demands the application of systems base on HACCP principles and must be applied at all points in the process from the rearing of milk producing animals to cheese consumption by the consumer
In addition to potential faecal contamination pathogens may also be excreted into milk directly from udder.
Correctly controlled milk pasteurization kills such bacteria
A farm to fork approach employing HACCP base systems is widely advocated to control pathogens in food production