{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T16:59:39Z","timestamp":1790182779890,"version":"4.1.0"},"reference-count":35,"publisher":"Oxford University Press (OUP)","issue":"9","funder":[{"name":"Environmental Health Departments throughout England and Northern Ireland"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,9,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Foodborne outbreaks have been associated with both pasteurized and unpasteurized milk cheeses in the\u00a0UK in recent years. This study aimed to assess and compare the microbiological quality of cheese made from pasteurized and unpasteurized milk on sale in England and Northern Ireland. Overall, 2032 cheese samples were collected from retailers and producers throughout England and Northern Ireland. Samples originated from 27 countries, with the UK (53%) and France (15%) being the most common. When compared to UK legislation and guidance, 96% were considered to be of satisfactory microbiological quality, with a greater proportion of unsatisfactory results in unpasteurized (6%) than pasteurized milk cheeses (2%). Five samples (0.2%), all made from unpasteurized milk, were potentially injurious to health due to the detection of shiga toxin-producing Escherichia coli (STEC) in two, &amp;gt;104 CFU\/g of coagulase positive staphylococci in two and\u00a0&amp;gt;\u00a0100 CFU\/g of Listeria monocytogenes in one. Neither the L. monocytogenes nor the STEC isolates were genetically closely related to those from recent cases of human illness.\u00a0While the majority of samples were of satisfactory microbiological quality, a small number of results of public health concern were highlighted, particularly where cheeses were made with unpasteurized milk.<\/jats:p>","DOI":"10.1093\/lambio\/ovag073","type":"journal-article","created":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T12:47:28Z","timestamp":1788353248000},"source":"Crossref","is-referenced-by-count":0,"title":["An assessment of the microbiological quality and safety of cheese\u00a0on sale in England and Northern Ireland during 2024\u20132025"],"prefix":"10.1093","volume":"79","author":[{"given":"Caroline","family":"Willis","sequence":"first","affiliation":[{"name":"UK Health Security Agency, Food Water and Environmental Microbiology Services , Porton, Wiltshire, SP4 0JG ,","place":["United Kingdom"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Frieda","family":"J\u00f8rgensen","sequence":"additional","affiliation":[{"name":"UK Health Security Agency, Food Water and Environmental Microbiology Services , Porton, Wiltshire, SP4 0JG ,","place":["United Kingdom"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michelle","family":"Kesby","sequence":"additional","affiliation":[{"name":"UK Health Security Agency, Food Water and Environmental Microbiology Services , Porton, Wiltshire, SP4 0JG ,","place":["United Kingdom"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claire","family":"Jenkins","sequence":"additional","affiliation":[{"name":"UK Health Security Agency, Gastrointestinal Bacteria Reference Unit , Colindale, London, NW9 5EQ ,","place":["United Kingdom"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Heather","family":"Aird","sequence":"additional","affiliation":[{"name":"UK Health Security Agency, 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