Table 3.
Contributing Factors Reported in Foodborne Disease Outbreaks Associated With Cheese, by Pasteurization Status, 1998–2011
| Contributing factor description | Milk used to make cheese
|
|
|---|---|---|
| Unpasteurized (n = 26) n (%)a | Pasteurized (n = 26) n (%)a | |
| Raw product/ingredient contaminated by pathogens from animal or environment | 16 (62) | 2 (8) |
| Ingestion of contaminated raw products | 11 (42) | 1 (4) |
| Insufficient time and/or temperature during cooking/heat processing or reheating | 10 (38) | 1 (4) |
| Inadequate processing (acidification, water activity, fermentation) | 2 (8) | 0 (0) |
| Allowing foods to remain at room or warm outdoor temperature for several hours, preparing foods a half day or more before serving | 2 (8) | 1 (4) |
| Cross-contamination from raw ingredient of animal origin | 1 (4) | 4 (15) |
| Inadequate cleaning of processing/preparation equipment/utensil | 1 (4) | 5 (19) |
| Improper cooling or cold-holding | 1 (4) | 5 (19) |
| Bare-handed contact by handler/worker/preparer | 0 (0) | 9 (35) |
| Handling by an infected person or carrier of pathogen | 0 (0) | 8 (31) |
| Storage in contaminated environment | 0 (0) | 6 (23) |
| Glove-handed contact by handler/worker/preparer | 0 (0) | 5 (19) |
a
More than one contributing factor could be selected for each outbreak, so numbers may total more than 100%.