Raw Milk Update: FDA Releases Risk Assessment of Cheese Produced from Raw Milk

On July 31, 2015, the Food and Drug Administration, in conjunction with Health Canada, released a risk assessment for soft-ripened cheeses produced from raw milk. The assessment was focused on the risk of contracting listeriosis by consuming the products.

Listeriosis is caused by Listeria monocytogenes, a pathogen that is frequently found in agricultural and food processing environments. Listeriosis generally affects the digestive tract, but can also spread to other parts of the body, known as “invasive listeriosis”. Those most at-risk for the disease are the elderly, pregnant women, children, and individuals with compromised immune systems.

In the risk assessment, the risk of contracting listeriosis was conducted on a per-serving basis of a Camembert-like soft-ripened cheese, with a comparison between the use of pasteurized and non-pasteurized milks in the production of the cheese. The assessment also focused on different production methods, such as the aging period and intervention techniques to reduce the risk of contracting listeriosis. The current standard is a 60-day aging period, but the FDA is considering the benefits of a performance standard in its place.

The risk assessment had already received criticism during the draft phase in 2013. Both U.S. and French cheese associations have called the assessment flawed, and are concerned that the assessment will cast doubt on all cheeses produced from raw milk, including hard cheese.

The FDA is currently requesting additional comments and data as a response to the assessment. The full risk assessment can be read here.

Written by Tyler R. Etter- Research Assistant
August 3, 2015

Labeling of Mechanically Tenderized Beef

On May 13, 2015, the U.S. Department of Agriculture (USDA) announced a new labeling requirement for beef products that have been mechanically tenderized. 

Often called “blading” or “needling,” the practice of mechanical tenderization involves the insertion of a series of razor sharp knives or needles into a piece of beef in an effort to cut through tough connective tissue.   While this process creates a tender piece of meat, it also increases the possibility that food-borne pathogens like E. coli could be pressed deep into the center of the meat.   

Fortunately, food-borne pathogens such as E. coli can be killed through cooking beef above certain temperatures.  Unfortunately, because the process of mechanical tenderization could push these pathogens into the center of a piece of meat, for safe consumption, it may be necessary to employ different cooking methods.  As a result, effective May 2016, USDA will require that all mechanically tenderized beef products carry labels that 1) state that the product is mechanically tenderized and 2) provide the proper instructions on how to safely  cook the product.

Written by M. Sean High - Staff Attorney
May 19, 2015