black mold problem in cheese factory?

[Jeremy J. Hull]

Can anyone tell about black mold in a cheese factory and how it handled and removed? Thanks, Jeremy

[Jeison Solano Spim]

I am interested in papers about inactivation of parasites in the processing of shellfish (using thermal process), particularly Pseudomyicola spinosus, but the scientific literature is sparse about this. Someone have information about this subject to provide ?

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[Richard Chivers]

Hi Jeison,

In the EU regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin, in Annex III, Section VII, Chapter II A Requirements for production areas, Paragraph 5 (b) (i) details the terms for heat treatment of bivalves from B and C quality waters (i.e. those waters from which bivalves may not be marketed for immediate consumption ).  The treatment is to destroy micro-organisms and demands the maintenance of an internal temperature of 90 degrees centigrade for 90 seconds.  

I believe this was proved against Norovirus but the work was done a long time ago (early 90's?) and I cannot be sure; however I should think it is sufficient to destroy a parasitic copepod.

I hope this helps

Richard Chivers

www.fishonline.co.uk