Progress 09/01/08 to 08/31/11
Outputs
OUTPUTS: The PI worked with the American Cheese Society during 2011 to have speakers on raw milk cheese both from a public health and consumer perspective and a producer's one in a special raw milk cheese educational track. The conference was held from August 4-6, 2011 in Montreal. There were national and international speakers from the production and government oversight perspective, supplemented by academic research. Topics covered were: Health Benefits, Biodiversity Factors, Controlling Pathogens, Raw Milk Cheese Trends Around the World, Raw Milk Cheese Today, Quebec's Raw Milk Cheeses, Regulator's Research and Thinking (USA and Canada). The target audience was primarily cheese and milk producers, but also academic researchers, policy-makers, and lawyers on health risks and benefits. About 500 registrants attended. PARTICIPANTS: Ewen Todd and Jef Richards, chair of Advertising, Public Relations and Retailing, organized the meeting content and the follwing particpants. Carol Terracina Hartman, Ph.D. candidate in the Media and Information Studies program, College of Communication Arts and Sciences, Michigan State University. Ryan Fewins-Bliss, Fewins-Bliss Consulting, non-profit organization, Ph.D. candidate in the Media and Information Studies program, College of Communication Arts and Sciences, Michigan State University. Brigitte Barlow, Media & Information Studies PhD student teaching Consumer Behavior, College of Communication Arts and Sciences, Michigan State University. Nora Weiser, Executive Director, American Cheese Society. TARGET AUDIENCES: Primarily raw milk and pasteurized cheese and milk producers, who are members of the American Cheese Society. Some academics and policy-makers were also present. Lawyers who specialize in tort law cases were also in attendance. PROJECT MODIFICATIONS: Attempts to have the conference funds in other venues were not successful, and neither the US FDA nor USDA wanted to be a co-sponsor of any conference on this topic (or the International Dairy Federation or other food safety societies). The review panel wanted to have a proponent involved in raw milk or raw milk cheese production and this was done through the American Cheese Society, who were very pleased to be a collaborator and felt it enhanced their 2011 conference.
Impacts
The presentations were well received by those attending each of the 7 sessions from Thursday to Saturday. Producers generally made both pasteurized milk cheese and raw milk cheese and were concerned about the risks of illness from their products. Cheesemakers voiced their interest in learning more of the science to reduce their risks of contaminating their products that could lead to a foodborne illness, with potential legal action and loss of business. Thus, the presentations addressing current research and control strategies among the different jurisdictions and what more can to be done to reduce the risk further were appreciated. The presentations and discussion on current and future regulations were particularly appreciated as this is a sensitive area affecting their sales and reporting of associated illnesses, and it lets the cheesemakers better prepare for marketing their products. Since new regulations are be considered by both Health Canada and The US FDA, there were many questions and concerns about mandatory storage periods for raw milk cheese. Both the speakers and the audience came with open minds and recognized that consumer choice and risk of illness are components that are always going to be areas of tension. The mix of speakers was critical to the success of these sessions to allow a meaningful dialogue and discussion, and not come with stated fixed positions, although they had preferences. The impact will be more attention by cheese producers to the risks of cheese production (both raw and pasteurized milk) as producers review existing processes and explore new product areas.
Publications
- Hartman, C. T. , R. Fewins-Bliss, B. Balogh and E. C. D. Todd. 2011. Raw milk cheese: benefits and risks. Conference Proceedings, American Cheese Society Annual Conference, Cheese & Fromage: Common Cultures. Montreal, August 4-6. Website.www.cheesesociety.org
- Hartman, C. T. , R. Fewins-Bliss, B. Balogh and E. C. D. Todd. 2011. Social aspects of raw milk cheese. (in preparation).
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