By Robert Cohen Executive Director Text Only


Salmonella in cheese?  Why does the department of health
wait so long to alert consumers?

CHEESE BLAMED IN 1997 SALMONELLA OUTBREAK

Last week the Journal of the American Medical Association
reported that a 1997 outbreak of diarrhea and nausea had
been traced to a drug-resistant strain of salmonella
bacteria.

FOOD POISONING.  GOT CHEESE?

Nobody died.  That's the good news.  However, one out of
seven people affected by this cheese-borne illness was
hospitalized.

FDA allows 750 million pus cells in one liter of milk.  In
order to culture many cheeses, milk cannot be pasteurized.

Cows naturally put bacteria into their milk.  Salmonella, E.
coli, lysteria, camphlobacter are just a few.

By eating body fluids from diseased animals, we place
families and ourselves at great risk.

I used to love the pus-filled cheeses with the blue molds
(Stilton, Roquefort, blue cheese) but now view such products
as pus with hormones and glue. Consider the health and
safety of your children and family while doing the same.

Bacteria can live in cheese for up to six months.


Robert Cohen author of:   MILK - The Deadly Poison
(201-871-5871)
Executive Director (notmilkman@notmilk.com)
Dairy Education Board
http://www.notmilk.com


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