Document Detail


Food fears and raw-milk cheese.
MedLine Citation:
PMID:  18372078     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
This paper examines the debate over the safety of raw-milk cheese. Departing from Nestle's categories of "science-based" and "value-based" approaches to risk assessment, the author argues that raw-milk cheese advocates, as well as proponents of pasteurisation, invoke science to support their positions, and measure risk against potential costs and benefits. Additionally, the author argues, each position is animated by, albeit differing, values and their attendant fears. While artisan cheesemakers associations have successfully averted bans on raw-milk cheesemaking in various contexts in recent years, the author concludes that they remain vulnerable to future food scares unless consumer interest in raw-milk cheese is sustained.
Authors:
Harry G West
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Publication Detail:
Type:  Journal Article     Date:  2008-02-15
Journal Detail:
Title:  Appetite     Volume:  51     ISSN:  0195-6663     ISO Abbreviation:  Appetite     Publication Date:  2008 Jul 
Date Detail:
Created Date:  2008-05-05     Completed Date:  2008-10-14     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8006808     Medline TA:  Appetite     Country:  England    
Other Details:
Languages:  eng     Pagination:  25-9     Citation Subset:  IM    
Affiliation:
Food Studies Centre, School of Oriental and African Studies (SOAS), University of London, Russell Square, London WC1H 0XG, UK. hw16@soas.ac.uk
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MeSH Terms
Descriptor/Qualifier:
Animals
Cheese / economics,  microbiology*,  standards
Consumer Product Safety*
Cost-Benefit Analysis
Food Contamination / analysis*
Food Handling / economics,  methods*
Humans
Milk / microbiology*
Risk Assessment

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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