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Article: Advice issued on safe cheese-eating for some European vacationers. (avoiding cheeses made from unpasteurized milk)
- Article from:
- Environmental Nutrition
- Article date:
- July 1, 1996
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Copyright informationCOPYRIGHT 1996 Environmental Nutrition, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Visiting Europe without sampling its cheeses seems unthinkable to many food lovers. But certain people--older adults, pregnant women, children and those with weakened immune systems--may want to take a few precautions to avoid illness. The danger? Cheeses made from raw--that is, unpasteurized--milk.
Unlike in the U.S., raw milk cheeses are common throughout Europe, particularly in France. Yet cheeses made from raw cow's milk or raw goat's milk have sickened hundreds in France, Malta, Scotland, England and Wales since 1989, according to a recent study from the Pasteur Institute in Paris.
Last year, for example, an outbreak of Listeria monocytogenes ...
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Article: Milk-label changes begin this week New terms better inform consumers on fat content
The Milwaukee Journal Sentinel;
December 29, 1997 ;
700+ words
...Milk cartons will get a new look in the new year, as a federally-mandated labeling change goes into effect...skim" and "2%" in favor of more understandable and accurate fat content labels. As of Jan. 1, skim milk will be called "fat-free" or "non-fat" milk, although the term "skim" still will be acceptable; ...
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