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1) Baylis (2009) 2) Zweifel (2010)Institute for Food Safety and HygieneSTEC in raw milk cheese• Cheese production in Switzerland: about 180 t per year• Large proportion of Swiss cheese made from raw milk−−Enhanced flavor characteristicsBut: a specific hazard is STEC• Raw milk cheese associated STEC outbreaks were reported 1• STEC prevalence in raw milk cheese in Switzerland− Detection rate (PCR): 5.7 % of 1‘502 raw milk cheese samples 2
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