Thanks much...... I vaguely remember that conversation... Listeria ranks up there in really bad pathogens..
Maybe Chef JJ can reeducate us on this topic.. From what I have gleaned, which could be in error ..
Wet, soft cheese is a more hospitable home for the bug.. It can live at 0 deg. F... It can live in an absence of oxygen.. It is third on the list of deadly pathogens...
This is our daily, normal stuff we work hard to keep out of out smoked stuff, AND we are successful... so is the FDA and it's partners... Pasteurized products are the answer.. clean, sanitary work spaces, at home, is another answer...
OK... Hillbilly Ridge joined and only has made 2 post to date, that I can find... I think he learned the word "LISTERIA" and thought it was cool and had to post "something" to use his new word in a sentence...
Unfortunately, all he learned was to spell the word... maybe spell correction helped him out on that one....
What I want to convey is that the amznps raised the mb electric 30 inch box about 25 degrees today whilst I was smoking a full load of cheese. That means if you're concerned about listeria, want to keep cheese below 40 degrees, you'd have to have an outside temp around ten. No problem where I live...
Hillbilly Ridge said:
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Can't figure out how to make a new post on this forum. What I want to convey is that the amznps raised the mb electric 30 inch box about 25 degrees today whilst I was smoking a full load of cheese. That means if you're concerned about listeria, want to keep cheese below 40 degrees, you'd have to have an outside temp around ten. No problem where I live...
Click to expand...
mr t 59874's response
Safety should always be a concern. If you are from an area where raw milk, unpasteurized, soft cheese is available, you should use caution. Before tossing a wide blanket over smoking cheese, I suggest you do a little homework on the subject.
Listeria monocytogenes is a Gram-positive bacterium, in the division Firmicutes, named after Joseph Lister. Its ability to grow at temperatures as low as 0 °C permits multiplication at typical refrigeration temperatures, greatly increasing its ability to evade control in human foodstuffs
Studies suggest up to 10% of human gastrointestinal tracts may be colonized by Listeria monocytogenes
Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens, with 20 to 30% of food borne listeriosis infections in high-risk individuals may be fatal.[1] Responsible for an estimated 1,600 illnesses and 260 deaths in the United States (U.S.) annually, listeriosis ranks third in total number of deaths among food borne bacterial pathogens, with fatality rates exceeding even Salmonella and Clostridium botulinum
