Translations:Cheese/53/en: Difference between revisions

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Message definition (Cheese)
=== Pasteurization ===
A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. [[Wikipedia:Food and Drug Administration|Food and Drug Administration]] states that soft raw-milk cheeses can cause "serious infectious diseases including [[listeriosis]], [[brucellosis]], [[salmonellosis]] and [[tuberculosis]]". It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss [[Gruyère cheese|Gruyère]], [[Emmental cheese|Emmental]] and [[Sbrinz]], and for French [[Roquefort]]. There is a trend for cheeses to be pasteurized even when not required by law.

Pasteurization

A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. Food and Drug Administration states that soft raw-milk cheeses can cause "serious infectious diseases including listeriosis, brucellosis, salmonellosis and tuberculosis". It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. Australia has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss Gruyère, Emmental and Sbrinz, and for French Roquefort. There is a trend for cheeses to be pasteurized even when not required by law.

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