Risk Assessment on Escherichia coli O157 in Gouda Cheese Made from Raw Milk in Canada

Background

Gouda cheese made with raw milk was implicated as the source of Escherichia coli (E. coli) O157 outbreaks in 2002 and 2013 in Canada, causing 41 illnesses and 1 death. Following the 2013 outbreak, Health Canada conducted a risk assessment on E. coli O157 in Gouda cheese made from raw milk in Canada. The risk assessment evaluates the potential for E. coli O157 to be present and multiply in raw milk Gouda cheese produced in a farmstead type environment in Canada. It identifies points in the cheesemaking process where interventions may mitigate potential bacterial contaminations in raw milk Gouda cheese, and it also assesses the risk of illness caused by E. coli O157 due to the consumption of this type of cheese.

Risk Assessment

To obtain an electronic copy of the document, Risk Assessment on Escherichia coli O157 in Gouda Cheese Made from Raw Milk in Canada, please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the subject heading "HPFB BMH Risk Assessment on Escherichia coli O157 in Gouda Cheese Made from Raw Milk in Canada-eng"

Contact Information

Bureau of Microbial Hazards
Food Directorate
251 Sir Frederick Banting Driveway
Postal Locator 2203B
Tunney's Pasture
Ottawa, Ontario
K1A 0K9
E-mail: hc.bmh-bdm.sc@canada.ca