Cheese and Microbes - MicrobeWorld Video - Ep. 28

submitted by: MicrobeWorld
Fine cheeses are like fine wines. Producing and aging them properly is both an art and a science. From cave-aging to the use of raw milk, watch Dr. Catherine Donnelly, co-director of the Vermont Institute for Artisan Cheeses, describe the microbial world of cheese. Listeria and Salmonella are just a couple of the pathogens that pose a risk to cheese consumers. In this episode of MicrobeWorld Video, Dr. Donnelly explains how these risks are mitigated through strict processing...