Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk
The 60-day minimum holding period requirement for cheesees manufactured from sub- or unpasteurized milk in the United States is intended to reduce the likelihood of consumer exposure to pathogenic microbes that may be present in the cheese milk. The efficacy of the 60-day holding period of pathogen reduction has come under scrutiny for multiple reasons, including, foodborne illness outbreaks associated with cheese consumption, scientific research suggestion that some pathogenic bacteria survive for longer than 60 days in cheese, and a recognized need for science-based decision making for establishment of food safery regulations. The orgin of the 60-day holding rule for unpasteurized cheese is presented, within the context of current food safety concerns regarding the safety of raw milk cheeses.
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