FDA Releases Prevention Strategy to Enhance the Safety of Soft Fresh Queso Fresco-Type Cheese
Historically, outbreaks associated with queso fresco-type cheeses were found to be associated with unpasteurized milk; however, recent investigations have found these cheeses have been made from pasteurized milk with contamination occurring during the cheese-making process.
The FDA has released a summary of a new strategy aimed at reducing foodborne outbreaks and illness associated with the consumption of soft fresh queso fresco type cheeses.
Soft queso fresco-type (QFT) cheeses are fresh or un-ripened cheeses that have not been aged. These types of soft cheeses have high moisture, low salt content, low acidity and a shorter shelf life than aged cheeses. They can support the growth of Listeria monocytogenes (L. monocytogenes) and require refrigeration for food safety. Examples of soft fresh QFT cheeses include queso fresco, queso blanco, queso panela, and requeson. Consumers may find these cheeses at retailers, or in prepared dishes at restaurants.