Cheese and salmonella infection

BMJ 1996; 312 doi: https://doi.org/10.1136/bmj.312.7038.1099 (Published 27 April 1996) Cite this as: BMJ 1996;312:1099

Distribution and retail of cheese, not just production, may lead to contamination

  1. K G Kerr,
  2. Christopher S Nice,
  3. Richard W Lacey
  1. Senior lecturer Registrar Department of Microbiology, University of Leeds, Leeds LS2 9JT
  2. Professor of clinical microbiology Chapel Allerton Hospital, Leeds LS7 4RB

    EDITOR,—Anita Rampling's editorial serves as a timely reminder of the dangers of consumption of cheeses made from raw milk.1 Although she notes in passing that infection has also been associated with cheese made from pasteurised milk, we wish to re-emphasise the potential importance of such products in the epidemiology of human listeriosis. The protracted outbreak of listeriosis in Switzerland between 1963 and 1987, with 122 cases and a case fatality ratio of roughly 25%, was associated with cheese …

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