Table 2.
Types of Cheese Implicated in Foodborne Disease Outbreaks Due to Cheese, by Cheese Category and Pasteurization Status, 1998–2011
| Cheese category and type | Milk used to make cheese
|
|
|---|---|---|
| Unpasteurized N = 36 n (%) | Pasteurized N = 36 n (%) | |
| Soft or semisoft, unripened (fresh) | ||
| Queso fresco | 18 (50) | 1 (3) |
| Other Mexican-style cheesea | 2 (6) | 5 (14) |
| Goat, chevre | 1 (3) | 0 (0) |
| Italian-style (mozzarella, ricotta, and basket) | 1 (3) | 0 (0) |
| Mozzarella | 0 (0) | 4 (11) |
| Cottage | 0 (0) | 1 (3) |
| Cream | 0 (0) | 1 (3) |
| Chive and ackwai | 0 (0) | 1 (3) |
| Soft or semisoft, mold ripened | ||
| Blue | 1 (3)b | 0 (0) |
| Soft or semisoft, aged | ||
| Soft, multiple types | 1 (3)b | |
| Hard or semihard, ripened | ||
| Cheddar | 1 (3) | 3 (8) |
| Gouda | 1 (3)b | 0 (0) |
| Swiss | 0 (0) | 3 (8) |
| Processed | ||
| American | 0 (0) | 1 (3) |
| Other or unspecified | ||
| “Homemade” | 7 (19) | 0 (0) |
| Curds | 2 (6) | 1 (3) |
| Goat, unspecified type | 1 (3) | 0 (0) |
| Sheep’s milk | 0 (0) | 1 (3) |
| Multiple or cheese tray | 0 (0) | 6 (17) |
| Dip, sauce, or fondue | 0 (0) | 3 (8) |
| Other | 0 (0) | 5 (14)c |
a
Specific type of Mexican-style cheese was not specified.
b
Made from unpasteurized milk and aged > 60 days.
c
Includes 2 outbreaks with a shredded cheese and 1 outbreak associated with each of the following preparation methods: ball, spread, sticks.