The findings suggest that there could potentially be a problem.
To discuss the findings of the research, Campden BRI is holding a seminar on 22 June 2010.
Phil Voysey, event director, said: “If cheese has been made from the unpasteurised milk of a herd of cattle that has just failed its annual tuberculosis test, it’s unclear as to whether the causative bacterium M. bovis would still be viable in the cheese. There’s also uncertainty as to whether another pathogenic bacterium (Verocytotoxin-producing Escherichia coli), which has been linked to cheese, is likely to survive.
“To investigate this, benchmark cheeses (Cheddar, Caerphilly and Camembert-type) have been produced in the laboratory and inoculated with the pathogens, and their survival determined. We’ll be discussing some of the findings at the seminar.”
Source: Campden BRI
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