FDA ramps up scrutiny on a new area: cheese
By Lyndsey Layton
In a filing in federal court two weeks ago, the U.S. attorney in Sacramento named as the defendant 97 wedges of Gouda cheese. The co-defendant was 14 blocks of white cheddar, including the sage, white pepper and onion varieties.
It was an apt, if odd, quirk in an arcane legal process, as the government took steps to seize the cheese – 40 tons of it. The Gouda and cheddar were made by Bravo Farms, a small artisanal cheesemaker whose award-winning morsels were linked to an outbreak of E. coli O157:H7 illness that sickened at least 38 people. By invoking civil forfeiture law, the government could take immediate possession of the suspect cheese and prevent it from entering the food supply.
Cheese, it turns out, has been on the defensive increasingly over the past year, as federal regulators rachet up their scrutiny of a growing segment of the food business: artisanal cheesemakers.
Since April, the Food and Drug Administration has increased inspections of cheesemaking facilities, launched a review of its regulations and been reassessing the health risks posed by specialty cheeses.
Regulators say they are trying to prevent and reduce serious illnesses caused by contaminated cheese.
