FOOD SAFETY FROM MILKING TO MARKETING FOR VERMONT ARTISANAL CHEESE MAKERS

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: TERMINATED
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 0232538
• Project No.: VT-H01923
• Project Start Date: Oct 1, 2012
• Project End Date: Jun 30, 2015

Project Director
Barlow, JO, W.

Recipient Organization
UNIVERSITY OF VERMONT
(N/A)
BURLINGTON,VT 05405

Performing Department
Animal Science

Non Technical Summary
A vibrant artisanal cheese sector benefits Vermont's economy and working landscape. Demand for artisanal cheeses, including raw milk cheeses, is increasing in the United States, and Vermont is a leader in on-farm artisanal cheese production with more cheese makers per capita than any other state. In parallel, consumer interest in unpasteurized fluid milk is also on the rise and Vermont recently enacted legislation allowing direct to consumer sales of unpasteurized milk. Food safety risk differs for these two value-added products, and this is reflected in higher regulatory and human health concerns for retail raw fluid milk compared to raw milk cheeses. These conditions likely contribute to potential confusion among consumers regarding food safety risks associated with raw milk products. This project takes a three-pronged transdisciplinary approach to understanding and managing artisanal cheese food safety, including on-farm and consumer research addressing raw fluid milk marketed direct-to-consumers and raw milk products produced on Vermont farms.The first approach identifies pathogen epidemiology and testing, food safety concerns and practical risk management practices at the site of dairy product production. The second approach seeks to understand consumer attitudes, beliefs, and practices related to raw milk products with the goal of designing messages that would help manage risks at the level of consumption and guide marketing efforts. The third approach integrates the findings from the research efforts to develop outreach and extension materials targeting artisanal cheese producers and stakeholders including farm service providers (e.g. veterinarians and milk quality specialists).

Animal Health Component

(N/A)

Research Effort Categories

Basic

(N/A)

Applied

(N/A)

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
311	4010	1170	16%
722	4010	1170	16%
712	3430	1100	16%
712	3430	1170	16%
607	6299	3030	18%
604	6299	3030	18%

Knowledge Area
311 - Animal Diseases; 722 - Zoonotic Diseases and Parasites Affecting Humans; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 607 - Consumer Economics; 604 - Marketing and Distribution Practices;

Subject Of Investigation
3430 - Cheese; 4010 - Bacteria; 6299 - Marketing, general/other;

Field Of Science
1100 - Bacteriology; 1170 - Epidemiology; 3030 - Information and communication;

Keywords

cheese

artisan

food safety

pathogen

detection

epidemiology

consumer

marketing

dairy

Goals / Objectives
The objective of this project is to support Vermont's growing artisanal cheese production regional food chain with food safety microbiology, epidemiology and consumer research, and extension activities directly linked to human health concerns. The proposed project addresses food safety research and extension gaps for Vermont's artisanal cheese makers. First, food safety pathogen epidemiology and detection research is addressed across the entire on-farm cheese production chain. Second, research on a novel pathogen detection technology that may be scalable to all size dairy operations, including small-scale on-farm artisanal cheese makers is proposed. The integration of these detection technologies with an improved understanding of pathogen epidemiology will fill gaps in our current abilities to mitigate food safety risk on dairy farms producing cheese or other raw milk products. Third, proposed research on consumer beliefs, attitudes, and practices brings the project full circle from milk production to marketing and back to production again by providing artisan cheese makers with knowledge on consumer issues. Finally, extension efforts which will help disseminate research results and knowledge to key stakeholders are integrated into this proposal at multiple levels, and form the foundation for establishing future research and collaborations on artisanal cheese production and food safety.

Project Methods
This project takes a three-pronged transdisciplinary approach to understanding and managing artisanal cheese food safety, including on-farm and consumer research addressing raw fluid milk marketed direct to-consumers and raw milk products produced on Vermont farms. The first approach identifies pathogen epidemiology and testing, food safety concerns and practical risk management practices at the site of dairy product production. These efforts will include a field study that incorporates molecular epidemiologic testing of materials from diverse sources acroos the farm and cheese production system, and evaluation of new technologies for pathogen detection. The second approach seeks to understand consumer attitudes, beliefs, and practices related to raw milk products with the goal of designing messages that would help manage risks at the level of consumption and guide marketing efforts. These efforts will include focus group discussion and consumer surveys. The third approach integrates the findings from the research efforts to develop outreach and extension materials targeting artisanal cheese producers and stakeholders including farm service providers (e.g. veterinarians and milk quality specialists). These efforts will include stakeholder meetings and development of outreach materials.

Progress 10/01/12 to 06/30/15

Outputs
Target Audience:We interacted with key stakeholders in the artisan and farmstead cheese industry in Vermont. Faculty and graduate students involved in this project also interacted with scientists at 9 national or international research conferences. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?We have had 7 graduate students (4 M.S. and 3 Ph.D.) working on this project. Six of these students have completed theor degrees and one student is scheduled to complete thier degree in 2017. We have had 4 undergradauet students work on this project, completing undergraduate research experiences. How have the results been disseminated to communities of interest?Results have been disseminated through publication in peer-reviewed literature and presentation at scientific meeitngs and conferences. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? 1. In the area of food safety and microbial pathogen control we have generated results informing Listeria monocytogenes and Staphylococcus spp. control. L. monocytogenes is a serious, but rare, cause of foodborne illness. Cheeses have been associated with outbreaks of illness caused by L. monocytogenes. We explored behavior of L. monocytogenes inoculated to the surface of a soft washed rind cheese. Despite being inoculated with Listeria sp., presence of this pathogen was not identified through our molecular analysis as being among the top 15 predominant genera. Cultural methods that were used for Listeria detection on the same cheeses using selective media showed the continuous presence of Listeria in the cheese. This result shows the importance of cultural methods in the identification of pathogens as well as the use of molecular methods to identify communities. As a comparison, high level contamination by Pseudomonas was identified and in our data sets it only reached 23% average abundance of at day 21. At day 7 when starter cultures where still in high concentrations, the abundance of Pseudomonas did not exceed 1% overall abundance. Therefore the extent of diversity that can be revealed within a food sample or microbial community is directly affected by the presence of the dominant microbial population. Further work is needed to fully understand these microbial interactions. We investigated the presence of L. monocytogenes on 5 Vermont dairy farms producing milk for artisan cheese manufacture, with the overall goal of identification of the areas where this pathogen most likely survives, and management practices which accomplish mitigation of sources of contamination. Results from this study continue to support the fact that contaminated silage can serve as a reservoir of L. monocytogenes in a dairy farm setting. From our data and field observations, we identified that sources of drinking water for animals serve as niches of L. monocytogenes contamination, and should be targeted as sites of intervention to reduce pathogen incidence. Due to the fact that most Listeria spp. isolates were found in areas that are continually wet, use of water should be kept to a minimum. Protocols that immediately dry these areas (through the use of radiant heating) or disinfection of the areas, should be adhered to and used to control stagnant pools of water in bulk room floors. More importantly, this study has shown the importance of continuous monitoring of environmental sites for the presence of L. monocytogenes. Although monitoring of either the raw milk or the finished products (cheese) is still essential, most raw milk that is destined for artisan cheese making is of high microbiological quality. Similar monitoring should occur for feed samples, especially if silage is used, along with manure, which is destined to be used as a fertilizer in pastures or on fields where edible crops are grown. Such recommendations are consistent with emerging provisions of the Food Safety and Modernization Act. The conclusions from this study can be used by small scale producers on their farms and milking facilities to generate safety protocols that will add a barrier to control this important pathogen. Staphylococcus aureus remains an important mastitis pathogen of dairy cattle and may contaminate dairy products intended for human consumption. Little is known about the epidemiology of S. aureus on dairy farms that produce farmstead cheese. We described the genetic diversity of staphylococci from different sources on 5 Vermont dairy farms producing milk for artisan cheese manufacture. S. aureus intramammary infections were found in 1.4 % of quarters. No S. aureus isolates were obtained from environmental swab samples. Eight different strain types were identified, with different strains isolated from human nares and hands compared to those isolated from quarter milk, bulk tank milk or teat end skin. The farms in this study had a low prevalence of S. aureus bovine intramammary infections. This may be a result of active mastitis control programs and appears to be associated with limited environmental contamination. Strain types were associated with epidemiologic sources (e.g. cattle- and milk-associated strains vs. human associated strains). Beta-lactam resistance was associated with only 2 strain types. Coagulase negative staphylococci (CNS) are increasingly recognized as mastitis pathogens, especially on farms that have controlled S. aureus mastitis. Twenty one species were identified. Common CNS species included: S. auricularis, S. chromogenes, S. equorum, and S. haemolyticus. The 5 farms differed in species diversity and prevalence. On all farms, S. auricularis, S. chromogenes, S. haemolyticus were more likely to be obtained from milk or mammary skin, while S. equorum was more likely to be isolated from environmental sources. Antimicrobial susceptibility profiles varied among the CNS species. Resistance to beta-lactams and lincosamides was commonly identified. Management practices and bacterial species fitness advantages may influence species diversity and prevalence on these farms. Extending these studies to additional farms is required to better understand the diversity of CNS and mastitis risk on small-scale farms that have controlled S. aureus mastitis. 2. In the exploration of consumer beliefs, attitudes, and practices regarding unpasteurized milk products we have generated information describing the motivations and information that guide consumers' decisions regarding raw milk and quantified the extent of raw milk consumption in Vermont. In 2009, legislation in the state of Vermont allowed for on-farm sales of raw milk. Despite this recent change, little is known about the prevalence of raw milk sales in the state or the motivations and information that guide consumers' decisions regarding raw milk. Semi-structured interviews revealed that consumers of raw milk often prioritize personal experiences and local networks over scientific expertise when it comes to raw milk consumption. The process of conducting their own research about raw milk has also helped created a community of more conscious consumers. This Vermont case study can be helpful for examining decision-making in other communities. Results of a general population telephone survey indicate that 11.6% of those surveyed reported consuming raw milk and are on average educated, middle-aged, and middle-income earners in small households. Compared to US Census data, there are no demographic differences between raw milk consumers and the average Vermonter. Motivations for consumption include preference for raw milk's flavor, believed health benefits, and knowing or being a farmer. The primary sources of information are dairy farmers, friends, family, and co-workers. The primary channel through which information is obtained is person-to-person discussions. In a study describing the factors influencing Vermont consumer perceptions of raw milk safety, an association was established between the motivations for raw milk consumption and sustainable agriculture support. Vermonter's appear to be continuing the trend of consuming raw milk at an increasing rate despite continued declarations from local and national public health officials that raw milk is too microbiologically dangerous to justify its consumption. A conceptual model was developed to establish potential factors driving consumer perceptions of raw milk safety and related questions were incorporated into the 2014 Vermonter Poll. Resulting data were analyzed using a Probit regression analysis. We conclude that observable factors have the greatest influence on perceptions of raw milk safety. Specifically, perceived health benefits, presence of children in the household, and taste all influence perceptions of raw milk safety.

Publications

• Type: Journal Articles Status: Published Year Published: 2015 Citation: Nyarko, E. B. and C.W. Donnelly. 2015. Listeria monocytogenes: strain heterogeneity, methods and challenges of subtyping.J. Food Sci. 80:M2868-M2878.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Nyarko, E. and C. Donnelly. 2014. Differentiation of mixed Listeria strains and also acid-injured, heat-injured, and repaired cells of Listeria monocytogenes using Fourier Transform Infrared spectroscopy. J. Food Prot. 78:540-548.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Nyarko, E., K. Puzey and C. W. Donnelly. 2014. Rapid Differentiation of Listeria monocytogenes Epidemic Clones III and IV and Their Intact Compared with Heat-Killed Populations Using Fourier Transform Infrared Spectroscopy and Chemometrics. J. Food Sci.79:M1189-1196.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: DAmico, D.J., M. J. Druart and C. W. Donnelly. 2014. Comparing the Behavior of Multi-Drug Resistant and Pansusceptible Salmonella During the Production and Aging of a Gouda Cheese Manufactured from Raw Milk. J. Food Prot. 77:903-913.
• Type: Journal Articles Status: Published Year Published: 2014 Citation: Nyarko, E., D. DAmico, P. Mach, W. Xia, and C. Donnelly. 2014. Delivery of selective agents via time-delayed release tablets improves recovery of Listeria monocytogenes injured by acid and nitrite. J. Food Prot. 77:772-780.
• Type: Theses/Dissertations Status: Published Year Published: 2015 Citation: Ph.D. Animal, Nutrition and Food Science. Panos Lekkas. The microbial ecology of Listeria monocytogenes as impacted by three environments: a cheese microbial community, a farm environment, and a soil microbial community. Completed October 2015.
• Type: Theses/Dissertations Status: Published Year Published: 2014 Citation: M.S. Nutrition and Food Science. Katherine Coale. The fate of Listeria monocytogenes when challenged against the microbial communities found on the surface of soft-ripened, raw milk cheese. Completed May 2014
• Type: Theses/Dissertations Status: Published Year Published: 2014 Citation: Ph.D. Animal, Nutrition and Food Science. Esmond Nyarko. Improving detection of Listeria in foods through novel enrichment strategies and FTIR analysis. Completed October 2014.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Lekkas, P. and C.W. Donnelly. 2016. Farm sources of Listeria monocytogenes and impact on the microbial safety of milk destined for artisan cheese production. P2-141 IAFP Annual Meeting, St. Louis, MO. August 2.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Limoges, M. and C. Donnelly. 2016. FDAs compliance program guideline criteria for non-toxigenic Escherichia coli: Impacts on domestic and imported cheese. P2-142 IAFP Annual Meeting, St. Louis, MO. August 2.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Gavell, J. and C. Donnelly. 2016. Validating the efficacy of cleaning procedures used to reduce microbial loads on wooden boards used for cheese aging. P2-143 IAFP Annual Meeting, St. Louis, MO. August 2.
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Donnelly,C. and P. Lekkas. 2016. Identification of farm sources of Listeria monocytogenes and incidence in milk destined for artisan cheese production. Problems of Listeriosis ISOPOL XIX, June 14-17, Institut Pasteur, Paris, France
• Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: DAmico, D.J. and C.W. Donnelly. 2014. Microbiological assessment and intervention to mitigate environmental contamination and Listeria monocytogenes risk in artisan cheese facilities. Abstr. Annual Meeting of the IAFP, Indianapolis, IN.
• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Nyarko, E., C. Donnelly, P. Mach, W. Xia and D. DAmico. 2013. Delivery of selective agents via time-delayed release tablet improves recovery of Listeria monocytogenes injured by acid and nitrite. Abstr. ISOPOL XVIII, Goa, India, p. 68
• Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Suozzo, A., & Heiss, S. N. (2013). Going rogue for raw milk: consumer decisions as reflecting, responding to, or ignoring official knowledge systems. Paper presented at the Pre-Conference on Food and Communication at the annual meeting of the National Communication Association in Washington D. C.
• Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Leamy, R., Heiss, S. N., & Roche, E. (2014). The impact of consumer motivations and sources of information on unpasteurized milk consumption in Vermont, 2013. Presented at the joint-annual meeting of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food and Human Values Society (AFHVS) in Burlington, Vermont.
• Type: Theses/Dissertations Status: Published Year Published: 2015 Citation: Alex Helling. MS Thesis, 2015. Sustainable Agriculture in Vermont : Economics of Climate Change Best Management Practices and the Complexity of Consumer Perceptions of Raw Milk
• Type: Conference Papers and Presentations Status: Published Year Published: 2016 Citation: Mugabi, R. and Barlow, J.W. 2016. Biofilm formation is clonally specific among Staphylococcus aureus isolated from selected Vermont dairy farms. 116th General Meeting of the American Society for Microbiology, Boston, Massachusetts.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Mugabi, R., Ochoa, A., DAmico, S., Barlow, J. 2015. Epidemiology of coagulase-negative staphylococci on dairy farms producing farmstead cheese. 115th General Meeting of the American Society for Microbiology, New Orleans, Louisiana.
• Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Mugabi, R., Hart, S.F., Ochoa, A., and Barlow, J.W. 2015. Genotypes and phenotypes of Staphylococcus aureus from bulk tank milk on organic dairy farms in Vermont. National Mastitis Council 54th Annual Meeting, Memphis, TN.
• Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Mugabi, R., Ochoa, A., Hart, S., Barlow, J. 2014. Staphylococcus aureus strain types are associated with epidemiologic sources on farmstead cheese producing dairy farms in Vermont. 114th General Meeting of the American Society for Microbiology, Boston Massachusetts.

Progress 10/01/14 to 06/30/15

Outputs
Target Audience:We interacted with key stakeholders in the artisan and farmstead cheese industry in Vermont. Faculty and graduate students involved in this project also interacted with scientists at 9 national or international research conferences. Changes/Problems:Two faculty associated with this project have left the University. The extension faculty, Dr. Nwadike, will no longer contribute to this project, and Drs. Barlow and Donnelly will administer the outreach activities. The Engineering faculty, Dr. Hill, has moved to another university. Dr. Barlow plans to maintain collaborations with Dr. Hill and Dr. Hill will continue to contribute to the project under objective 1. What opportunities for training and professional development has the project provided?We have had 7 graduate students (4 M.S. and 3 Ph.D.) working on this project. Six of these students have completed theor degrees and one student is scheduled to complete thier degree in 2017. We have had 4 undergradauet students work on this project, completing undergraduate research experiences. How have the results been disseminated to communities of interest?Results have been disseminated through publication in peer-reviewed literature and presentation at scientific meeitngs and conferences. What do you plan to do during the next reporting period to accomplish the goals?We will continue work on submiting publications and communicating results to stakeholders.

Impacts
What was accomplished under these goals? 1. In the area of food safety and microbial pathogen control we have generated results informing Listeria monocytogenes and Staphylococcus spp. control. L. monocytogenes is a serious, but rare, cause of foodborne illness. Cheeses have been associated with outbreaks of illness caused by L. monocytogenes. We explored behavior of L. monocytogenes inoculated to the surface of a soft washed rind cheese. Despite being inoculated with Listeria sp., presence of this pathogen was not identified through our molecular analysis as being among the top 15 predominant genera. Cultural methods that were used for Listeria detection on the same cheeses using selective media showed the continuous presence of Listeria in the cheese. This result shows the importance of cultural methods in the identification of pathogens as well as the use of molecular methods to identify communities. As a comparison, high level contamination by Pseudomonas was identified and in our data sets it only reached 23% average abundance of at day 21. At day 7 when starter cultures where still in high concentrations, the abundance of Pseudomonas did not exceed 1% overall abundance. Therefore the extent of diversity that can be revealed within a food sample or microbial community is directly affected by the presence of the dominant microbial population. Further work is needed to fully understand these microbial interactions. We investigated the presence of L. monocytogenes on 5 Vermont dairy farms producing milk for artisan cheese manufacture, with the overall goal of identification of the areas where this pathogen most likely survives, and management practices which accomplish mitigation of sources of contamination. Results from this study continue to support the fact that contaminated silage can serve as a reservoir of L. monocytogenes in a dairy farm setting. From our data and field observations, we identified that sources of drinking water for animals serve as niches of L. monocytogenes contamination, and should be targeted as sites of intervention to reduce pathogen incidence. Due to the fact that most Listeria spp. isolates were found in areas that are continually wet, use of water should be kept to a minimum. Protocols that immediately dry these areas (through the use of radiant heating) or disinfection of the areas, should be adhered to and used to control stagnant pools of water in bulk room floors. More importantly, this study has shown the importance of continuous monitoring of environmental sites for the presence of L. monocytogenes. Although monitoring of either the raw milk or the finished products (cheese) is still essential, most raw milk that is destined for artisan cheese making is of high microbiological quality. Similar monitoring should occur for feed samples, especially if silage is used, along with manure, which is destined to be used as a fertilizer in pastures or on fields where edible crops are grown. Such recommendations are consistent with emerging provisions of the Food Safety and Modernization Act. The conclusions from this study can be used by small scale producers on their farms and milking facilities to generate safety protocols that will add a barrier to control this important pathogen. Staphylococcus aureus remains an important mastitis pathogen of dairy cattle and may contaminate dairy products intended for human consumption. Little is known about the epidemiology of S. aureus on dairy farms that produce farmstead cheese. We described the genetic diversity of staphylococci from different sources on 5 Vermont dairy farms producing milk for artisan cheese manufacture. S. aureus intramammary infections were found in 1.4 % of quarters. No S. aureus isolates were obtained from environmental swab samples. Eight different strain types were identified, with different strains isolated from human nares and hands compared to those isolated from quarter milk, bulk tank milk or teat end skin. The farms in this study had a low prevalence of S. aureus bovine intramammary infections. This may be a result of active mastitis control programs and appears to be associated with limited environmental contamination. Strain types were associated with epidemiologic sources (e.g. cattle- and milk-associated strains vs. human associated strains). Beta-lactam resistance was associated with only 2 strain types. Coagulase negative staphylococci (CNS) are increasingly recognized as mastitis pathogens, especially on farms that have controlled S. aureus mastitis. Twenty one species were identified. Common CNS species included: S. auricularis, S. chromogenes, S. equorum, and S. haemolyticus. The 5 farms differed in species diversity and prevalence. On all farms, S. auricularis, S. chromogenes, S. haemolyticus were more likely to be obtained from milk or mammary skin, while S. equorum was more likely to be isolated from environmental sources. Antimicrobial susceptibility profiles varied among the CNS species. Resistance to beta-lactams and lincosamides was commonly identified. Management practices and bacterial species fitness advantages may influence species diversity and prevalence on these farms. Extending these studies to additional farms is required to better understand the diversity of CNS and mastitis risk on small-scale farms that have controlled S. aureus mastitis. 2. In the exploration of consumer beliefs, attitudes, and practices regarding unpasteurized milk products we have generated information describing the motivations and information that guide consumers' decisions regarding raw milk and quantified the extent of raw milk consumption in Vermont. In 2009, legislation in the state of Vermont allowed for on-farm sales of raw milk. Despite this recent change, little is known about the prevalence of raw milk sales in the state or the motivations and information that guide consumers' decisions regarding raw milk. Semi-structured interviews revealed that consumers of raw milk often prioritize personal experiences and local networks over scientific expertise when it comes to raw milk consumption. The process of conducting their own research about raw milk has also helped created a community of more conscious consumers. This Vermont case study can be helpful for examining decision-making in other communities. Results of a general population telephone survey indicate that 11.6% of those surveyed reported consuming raw milk and are on average educated, middle-aged, and middle-income earners in small households. Compared to US Census data, there are no demographic differences between raw milk consumers and the average Vermonter. Motivations for consumption include preference for raw milk's flavor, believed health benefits, and knowing or being a farmer. The primary sources of information are dairy farmers, friends, family, and co-workers. The primary channel through which information is obtained is person-to-person discussions. In a study describing the factors influencing Vermont consumer perceptions of raw milk safety, an association was established between the motivations for raw milk consumption and sustainable agriculture support. Vermonter's appear to be continuing the trend of consuming raw milk at an increasing rate despite continued declarations from local and national public health officials that raw milk is too microbiologically dangerous to justify its consumption. A conceptual model was developed to establish potential factors driving consumer perceptions of raw milk safety and related questions were incorporated into the 2014 Vermonter Poll. Resulting data were analyzed using a Probit regression analysis. We conclude that observable factors have the greatest influence on perceptions of raw milk safety. Specifically, perceived health benefits, presence of children in the household, and taste all influence perceptions of raw milk safety.

Publications

Progress 10/01/13 to 09/30/14

Outputs
Target Audience: In this reporting period we interacted with key stakeholders in the artisan and farmstead cheese industry in Vermont. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? We have had 4 graduate students and 2 undergraduate students working on this project. How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? We will continue data collection. In the coming year we will disseminate results to farmstead cheese producers through workshops or stakeholder meetings.

Impacts
What was accomplished under these goals? In this year we have identified on-farm sources associated with isolation of Staphylococcus and Listeria species. We have determined that while many species or strains can be found in bulk tank milk, some specific species and strains are more commonly found on cow udder skin and in milk, while others are more commonly found in feed, and the barn or milking environment. These findings will help inform milking hygiene and mastitis control practices on dairy farms that produce artisan cheese. We have also completed parallel surveys of farmstead cheese producers and their consumers.

Publications

• Type: Journal Articles Status: Published Year Published: 2013 Citation: Leamy, R., Heiss, S. N., & Roche, E. (2014). The impact of consumer motivations and sources of information on unpasteurized milk consumption in Vermont, 2013. Food Protection Trends, 34(4), 216-225.
• Type: Theses/Dissertations Status: Published Year Published: 2014 Citation: Leamy, Ryan. 2014. Diversification activities of Vermont dairy farmers: A study of raw milk and local beef processing in the state. Master of Community Development and Applied Economics Thesis. Department of Community Development and Applied Economics. University of Vermont at Burlington, Vermont.
• Type: Theses/Dissertations Status: Published Year Published: 2014 Citation: Suozzo, Andrea. 2014. Pasteurization and its discontents: Raw milk, risk, and the reshaping of the dairy industry. Food Systems. Master of Food Systems Thesis. University of Vermont at Burlington, Vermont.

Progress 10/01/12 to 09/30/13

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? We have 6 graduate students and 2 undergradaute students involved in this project. How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? We will continue with data collection and analysis.

Impacts
What was accomplished under these goals? In the first year of this project we have initiated on farm epidemiologic studies and consumer surveys.

Publications