80_FR_46171 80 FR 46023 - Understanding Potential Intervention Measures To Reduce the Risk of Foodborne Illness From Consumption of Cheese Manufactured From Unpasteurized Milk

80 FR 46023 - Understanding Potential Intervention Measures To Reduce the Risk of Foodborne Illness From Consumption of Cheese Manufactured From Unpasteurized Milk

DEPARTMENT OF HEALTH AND HUMAN SERVICES
Food and Drug Administration

Federal Register Volume 80, Issue 148 (August 3, 2015)

Page Range46023-46024
FR Document2015-18972

The Food and Drug Administration (FDA or we) is requesting comments and scientific data and information that would assist us in identifying and evaluating intervention measures that might have an effect on the presence of bacterial pathogens in cheeses manufactured from unpasteurized milk. We are taking this action in light of scientific data on potential health risks associated with consumption of cheese made from unpasteurized milk.

Federal Register, Volume 80 Issue 148 (Monday, August 3, 2015) 
[Federal Register Volume 80, Number 148 (Monday, August 3, 2015)]
[Notices]
[Pages 46023-46024]
From the Federal Register Online  [www.thefederalregister.org]
[FR Doc No: 2015-18972]


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DEPARTMENT OF HEALTH AND HUMAN SERVICES

Food and Drug Administration

[Docket No. FDA-2015-N-2596]


Understanding Potential Intervention Measures To Reduce the Risk 
of Foodborne Illness From Consumption of Cheese Manufactured From 
Unpasteurized Milk

AGENCY: Food and Drug Administration, HHS.

ACTION: Notice; request for comments and for scientific data and 
information.

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SUMMARY: The Food and Drug Administration (FDA or we) is requesting 
comments and scientific data and information that would assist us in 
identifying and evaluating intervention measures that might have an 
effect on the presence of bacterial pathogens in cheeses manufactured 
from unpasteurized milk. We are taking this action in light of 
scientific data on potential health risks associated with consumption 
of cheese made from unpasteurized milk.

DATES: Submit either electronic or written comments and scientific data 
and information by November 2, 2015.

ADDRESSES: Submit electronic comments and scientific data and 
information to http://www.regulations.gov. Submit written comments and 
scientific data and information to Division of Dockets Management (HFA-
305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, 
Rockville, MD 20852.

FOR FURTHER INFORMATION CONTACT: Andrew Yeung, Center for Food Safety 
and Applied Nutrition (HFS-316), Food and Drug Administration, 5100 
Paint Branch Pkwy., College Park, MD 20740-3835, 240-402-1541, 
andrew.yeung@fda.hhs.gov.

SUPPLEMENTARY INFORMATION:

I. Background

    A 2012 review of outbreaks of foodborne illness that occurred in 
the United States between 1993 and 2006 that were attributed to dairy 
products determined that more than 50 percent of the outbreaks reviewed 
in the study involved cheese, with the remaining outbreaks being 
attributable to fluid milk (Ref. 1). Forty-two percent of the 65 
cheese-associated outbreaks (i.e., 27 outbreaks) were attributable to 
products manufactured from unpasteurized milk, even though the 
contribution of unpasteurized dairy products to all dairy product 
consumption in the United States during the time period under study was 
estimated at below 1 percent (on a weight or volume base) (Ref. 1). The 
65 analyzed outbreaks due to cheese made from unpasteurized milk 
resulted in 641 associated illnesses with 131 hospitalizations (i.e., a 
hospitalization rate of more than 20 percent). Pathogens associated 
with these outbreaks included Listeria monocytogenes, Escherichia coli 
(E. coli) O157, Salmonella, and others (Ref. 1). All of these pathogens 
can cause significant illness and even death.
    FDA and Health Canada recently collaborated on the development of a 
model to evaluate the impact of factors, such as the microbiological 
status of milk used in cheese production, various cheese manufacturing 
steps, conditions during distribution and storage, and cross-
contamination during processing and handling, on the public health risk 
of listeriosis from consumption of soft-ripened cheese. Elsewhere in 
this issue of the Federal Register, we are announcing the release of 
the ``Joint Food and Drug Administration/Health Canada--Sant[eacute] 
Canada Quantitative Assessment of the Risk of Listeriosis From Soft-
Ripened Cheese Consumption in the United States and Canada'' (the FDA/
Health Canada QRA) (Ref. 2).
    FDA establishes food standards of identity, to promote honesty and 
fair dealing in the interest of consumers, under the authority set 
forth in section 401 of the Federal Food, Drug, and Cosmetic Act (the 
FD&C Act) (21 U.S.C. 341). Some of these standards of identity (e.g., 
the standard of identity for soft-ripened cheese in Sec.  133.182 (21 
CFR 133.182)) permit the manufacture of cheese from unpasteurized milk. 
These standards of identity specify that the process for cheese 
manufactured from unpasteurized milk include an aging period. A typical 
aging period is not less than 60 days at not less than 35 [deg]F (see 
Sec.  133.182(a) in the standard of identity for soft-ripened cheese).
    The aging period for cheese manufactured from unpasteurized milk 
was presumed to act as a control measure to reduce the risk that 
pathogens would be present when the cheese was consumed. However, the 
available data and information raise questions about the safety of 
cheese manufactured from unpasteurized milk, even when aged. For 
example, research has demonstrated that pathogens such as E. coli 
O157:H7 can survive a 60-day aging period in a hard cheese such as 
Cheddar cheese (Refs. 3 and 4). In addition, a 1997 memorandum from a 
subcommittee of the National Advisory Committee on Microbiological 
Criteria for Foods stated that the scientific literature confirms that 
pathogens can survive the 60-day aging process for cheeses manufactured 
using unpasteurized milk (Ref. 5). More recently, the results of the 
FDA/Health Canada QRA suggest that the 60-day aging period for soft-
ripened cheese may increase the risk of listeriosis from consumption of 
soft-ripened cheese by allowing more time for L. monocytogenes, if 
present, to multiply (rather than decrease) as the soft-ripened cheese 
ages (Ref. 6).
    FDA recognizes that there is broad diversity in cheese 
manufacturing operations and approaches and that many factors go into 
ensuring the safety of the food. Many types of raw milk cheeses are 
made using traditional methods that require a successful balance 
involving the quality of the milk, the equipment, and the environment, 
including ensuring the presence of bacteria critical to the nature of 
the cheese while preventing the introduction or growth of pathogens. In 
issuing this call for data and information, we are particularly 
interested in learning more about the standards and practices in use by 
the growing artisanal cheese manufacturing community.

[[Page 46024]]

II. Request for Comments, Scientific Data, and Information

    We are continuing to evaluate the safety of processes for the 
manufacture of cheese, particularly processes for the manufacture of 
cheese from unpasteurized milk. We are requesting comments and 
scientific data and other information to:
     Understand what (if any) aspects of the current regulatory 
framework for the production of cheese manufactured from unpasteurized 
milk act as an impediment to efficient and effective control measures 
to significantly minimize pathogens that may be present in 
unpasteurized milk.
     Understand current practices to reduce the potential for 
foodborne illness during the manufacture of cheese from unpasteurized 
milk. To what extent do producers of cheese manufactured from 
unpasteurized milk solely rely on an aging period to significantly 
minimize pathogens that may be present in unpasteurized cheese? If such 
producers rely on control measures other than the aging process, what 
are those control measures and what is the prevalence of those control 
measures among such producers? How effective and practical are these 
control measures?
     Understand the availability and feasibility of various 
treatments (e.g., to achieve bacterial reductions of from 100- to 
1,000,000-fold) that could reduce the risk of listeriosis and other 
foodborne illness from the consumption of all types of cheeses 
manufactured from unpasteurized milk. We are aware of non-thermal 
control measures such as added substances (such as bacteriocins, 
lactoferrins, lysozyme, other enzymes, and salt), bactofugation, carbon 
dioxide, high hydrostatic pressure, microfiltration, microwave, pulsed 
electric field, pulsed light, ultrasound, and ultraviolet light. 
However, we would like to receive additional data regarding the 
efficacy, on a consistent basis, of such treatments when used to 
minimize the broad spectrum of pathogens that may be present in 
unpasteurized milk.
     Evaluate the impact of the currently required 60-day 
minimum aging period for soft-ripened cheese on pathogens other than L. 
monocytogenes in soft-ripened cheese. For example, how does the minimum 
aging period affect the safety of the cheese with respect to pathogens 
other than L. monocytogenes? Are there alternatives to the currently 
required 60-day aging period for soft-ripened cheese that would ensure 
the safety of such cheese with respect to these pathogens?
     Evaluate the impact on pathogens of a minimum aging period 
for all those cheeses that are subject to a required minimum aging 
period through an applicable standard of identity. As discussed in 
section I, research and a literature review show that pathogens can 
survive the 60-day aging process for cheeses manufactured using 
unpasteurized milk. For pathogens other than L. monocytogenes, is a 60-
day aging period effective in adequately reducing a broad spectrum of 
pathogens that could be in cheese manufactured from unpasteurized milk?
     Determine whether, consistent with modern international 
approaches to food safety (Ref. 7), a performance objective (or 
standard) for L. monocytogenes should be used as a replacement for the 
60-day aging requirement and whether a second performance standard for 
Gram-negative enteric pathogens should also be used. If a second 
performance standard is used for Gram-negative enteric pathogens, which 
Gram-negative pathogen should be specified?
     Understand the prevalence of testing during manufacture 
(e.g., testing for pathogens of each lot of cheese manufactured from 
unpasteurized milk and of bulk shipments of unpasteurized milk). If 
testing is not currently being used, how practical would such testing 
be? How much would it cost?
     Determine the extent to which consumers understand the 
risk of foodborne listeriosis or other illness from consumption of 
cheese manufactured from unpasteurized milk. To what extent are 
consumers aware that an aging process has had (and may continue to 
have) a role in food safety as well as a role in the particular type of 
cheese produced? To what extent do consumers consider whether a cheese 
is made from pasteurized or unpasteurized milk in making purchase 
decisions?

III. Comments

    Interested persons may submit either electronic comments and 
scientific data and information regarding this document to http://www.regulations.gov or written comments and scientific data and 
information to the Division of Dockets Management (see ADDRESSES). It 
is only necessary to send one set of comments. Identify submissions 
with the docket number found in brackets in the heading of this 
document. Received comments may be seen in the Division of Dockets 
Management between 9 a.m. and 4 p.m., Monday through Friday, and will 
be posted to the docket at http://www.regulations.gov.

X. References

    The following references are on display in the Division of Dockets 
Management (see ADDRESSES) and are available for viewing by interested 
persons between 9 a.m. and 4 p.m., Monday through Friday; they are also 
available electronically at http://www.regulations.gov. (FDA has 
verified the Web site addresses, but we are not responsible for any 
subsequent changes to the Web sites after this document publishes in 
the Federal Register.)

1. Langer, A. J., T. Ayers, J. Grass, et al., ``Nonpasteurized Dairy 
Products, Disease Outbreaks, and State Laws--United States, 1993-
2006,'' Emerging Infectious Disease 18(3): 385-391, 2012.
2. FDA and Health Canada, ``Joint Food and Drug Administration/
Health Canada--Sant[eacute] Canada Quantitative Assessment of the 
Risk of Listeriosis from Soft-Ripened Cheese Consumption in the 
United States and Canada.'' Accessible at http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/default.htm and http://www.fda.gov/ScienceResearch/SpecialTopics/PeerReviewofScientificInformationandAssessments/ucm079120.htm 
(2015).
3. Reitsma, C.J. and D.R. Henning, ``Survival of Enterohemorrhagic 
Escherichia coli O157:H7 During the Manufacture and Curing of 
Cheddar Cheese,'' Journal of Food Protection, 59(5): 460-464, 1996.
4. Schlesser, J.E., R, Gerdes, S. Ravishankar, et al, ``Survival of 
a Five-Strain Cocktail of Escherichia coli O157:H7 During the 60-Day 
Aging Period of Cheddar Cheese Made from Unpasteurized Milk,'' 
Journal of Food Protection, 69(5):990-998, 2006.
5. Memorandum from Chair, Cheese Subcommittee of the National 
Advisory Committee on Microbiological Criteria for Foods to Chair, 
National Advisory Committee on Microbiological Criteria for Foods, 
``Review of Scientific Literature Regarding the Sixty-Day Aging 
Process for Hard Cheese,'' April 3, 1997.
6. FDA and Health Canada, ``Joint Food and Drug Administration/
Health Canada--Sant[eacute] Canada Quantitative Assessment of the 
Risk of Listeriosis from Soft-Ripened Cheese Consumption in the 
United States and Canada: Interpretative Summary.'' Accessible at 
http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/default.htm and http://www.fda.gov/ScienceResearch/SpecialTopics/PeerReviewofScientificInformationandAssessments/ucm079120.htm 
(2015).
7. Codex Alimentarius Commission, ``Principles and Guidelines for 
the Establishment and Application of Microbiological Criteria 
Related to Foods, CAC/GL 21-1997,'' 1997.

    Dated: July 29, 2015.
Leslie Kux,
Associate Commissioner for Policy.
[FR Doc. 2015-18972 Filed 7-31-15; 8:45 am]
BILLING CODE 4164-01-P

Federal Register / Vol. 80, No. 148 / Monday, August 3, 2015 / Notices 46023 from locations, and monitoring product information to http:// dealing in the interest of consumers, disposition. The direct hours spent on www.regulations.gov. Submit written under the authority set forth in section each such recall will be billed at the comments and scientific data and 401 of the Federal Food, Drug, and appropriate hourly rate shown in table information to Division of Dockets Cosmetic Act (the FD&C Act) (21 U.S.C. 2 of this document. Management (HFA–305), Food and Drug 341). Some of these standards of Administration, 5630 Fishers Lane, Rm. identity (e.g., the standard of identity for V. How must the fees be paid? 1061, Rockville, MD 20852. soft-ripened cheese in § 133.182 (21 CFR An invoice will be sent to the FOR FURTHER INFORMATION CONTACT: 133.182)) permit the manufacture of responsible party for paying the fee after Andrew Yeung, Center for Food Safety cheese from unpasteurized milk. These FDA completes the work on which the and Applied Nutrition (HFS–316), Food standards of identity specify that the invoice is based. Payment must be made and Drug Administration, 5100 Paint within 90 days of the invoice date in process for cheese manufactured from Branch Pkwy., College Park, MD 20740– unpasteurized milk include an aging U.S. currency by check, bank draft, or 3835, 240–402–1541, andrew.yeung@ U.S. postal money order payable to the period. A typical aging period is not less fda.hhs.gov. than 60 days at not less than 35 °F (see order of the Food and Drug Administration. Detailed payment SUPPLEMENTARY INFORMATION: § 133.182(a) in the standard of identity information will be included with the for soft-ripened cheese). I. Background invoice when it is issued. The aging period for cheese A 2012 review of outbreaks of manufactured from unpasteurized milk VI. What are the consequences of not foodborne illness that occurred in the paying these fees? was presumed to act as a control United States between 1993 and 2006 measure to reduce the risk that Under section 743(e)(2) of the FD&C that were attributed to dairy products pathogens would be present when the Act, any fee that is not paid within 30 determined that more than 50 percent of the outbreaks reviewed in the study cheese was consumed. However, the days after it is due shall be treated as a involved cheese, with the remaining available data and information raise claim of the U.S. Government subject to provisions of subchapter II of chapter 37 outbreaks being attributable to fluid questions about the safety of cheese of title 31, United States Code. milk (Ref. 1). Forty-two percent of the manufactured from unpasteurized milk, 65 cheese-associated outbreaks (i.e., 27 even when aged. For example, research Dated: July 28, 2015. has demonstrated that pathogens such Leslie Kux, outbreaks) were attributable to products manufactured from unpasteurized milk, as E. coli O157:H7 can survive a 60-day Associate Commissioner for Policy. aging period in a hard cheese such as even though the contribution of [FR Doc. 2015–18906 Filed 7–31–15; 8:45 am] Cheddar cheese (Refs. 3 and 4). In unpasteurized dairy products to all BILLING CODE 4164–01–P dairy product consumption in the addition, a 1997 memorandum from a United States during the time period subcommittee of the National Advisory under study was estimated at below 1 Committee on Microbiological Criteria DEPARTMENT OF HEALTH AND for Foods stated that the scientific percent (on a weight or volume base) HUMAN SERVICES (Ref. 1). The 65 analyzed outbreaks due literature confirms that pathogens can Food and Drug Administration to cheese made from unpasteurized milk survive the 60-day aging process for resulted in 641 associated illnesses with cheeses manufactured using [Docket No. FDA–2015–N–2596] 131 hospitalizations (i.e., a unpasteurized milk (Ref. 5). More hospitalization rate of more than 20 recently, the results of the FDA/Health Understanding Potential Intervention percent). Pathogens associated with Canada QRA suggest that the 60-day Measures To Reduce the Risk of Foodborne Illness From Consumption these outbreaks included Listeria aging period for soft-ripened cheese may of Cheese Manufactured From monocytogenes, Escherichia coli (E. increase the risk of listeriosis from Unpasteurized Milk coli) O157, Salmonella, and others (Ref. consumption of soft-ripened cheese by 1). All of these pathogens can cause allowing more time for L. AGENCY: Food and Drug Administration, significant illness and even death. monocytogenes, if present, to multiply HHS. FDA and Health Canada recently (rather than decrease) as the soft- ACTION: Notice; request for comments collaborated on the development of a ripened cheese ages (Ref. 6). and for scientific data and information. model to evaluate the impact of factors, such as the microbiological status of FDA recognizes that there is broad SUMMARY: The Food and Drug milk used in cheese production, various diversity in cheese manufacturing Administration (FDA or we) is cheese manufacturing steps, conditions operations and approaches and that requesting comments and scientific data during distribution and storage, and many factors go into ensuring the safety and information that would assist us in cross-contamination during processing of the food. Many types of raw milk identifying and evaluating intervention and handling, on the public health risk cheeses are made using traditional measures that might have an effect on of listeriosis from consumption of soft- methods that require a successful the presence of bacterial pathogens in ripened cheese. Elsewhere in this issue balance involving the quality of the cheeses manufactured from of the Federal Register, we are milk, the equipment, and the unpasteurized milk. We are taking this announcing the release of the ‘‘Joint environment, including ensuring the action in light of scientific data on Food and Drug Administration/Health presence of bacteria critical to the potential health risks associated with nature of the cheese while preventing mstockstill on DSK4VPTVN1PROD with NOTICES Canada—Santé Canada Quantitative consumption of cheese made from Assessment of the Risk of Listeriosis the introduction or growth of pathogens. unpasteurized milk. From Soft-Ripened Cheese In issuing this call for data and DATES: Submit either electronic or Consumption in the United States and information, we are particularly written comments and scientific data Canada’’ (the FDA/Health Canada QRA) interested in learning more about the and information by November 2, 2015. (Ref. 2). standards and practices in use by the ADDRESSES: Submit electronic FDA establishes food standards of growing artisanal cheese manufacturing comments and scientific data and identity, to promote honesty and fair community. VerDate Sep<11>2014 18:35 Jul 31, 2015 Jkt 235001 PO 00000 Frm 00092 Fmt 4703 Sfmt 4703 E:\FR\FM\03AUN1.SGM 03AUN1

46024 Federal Register / Vol. 80, No. 148 / Monday, August 3, 2015 / Notices II. Request for Comments, Scientific • Evaluate the impact on pathogens of X. References Data, and Information a minimum aging period for all those The following references are on We are continuing to evaluate the cheeses that are subject to a required display in the Division of Dockets safety of processes for the manufacture minimum aging period through an Management (see ADDRESSES) and are of cheese, particularly processes for the applicable standard of identity. As available for viewing by interested manufacture of cheese from discussed in section I, research and a persons between 9 a.m. and 4 p.m., unpasteurized milk. We are requesting literature review show that pathogens Monday through Friday; they are also comments and scientific data and other can survive the 60-day aging process for available electronically at http:// information to: cheeses manufactured using www.regulations.gov. (FDA has verified • Understand what (if any) aspects of unpasteurized milk. For pathogens other the Web site addresses, but we are not the current regulatory framework for the than L. monocytogenes, is a 60-day responsible for any subsequent changes production of cheese manufactured aging period effective in adequately to the Web sites after this document from unpasteurized milk act as an reducing a broad spectrum of pathogens publishes in the Federal Register.) impediment to efficient and effective that could be in cheese manufactured 1. Langer, A. J., T. Ayers, J. Grass, et al., control measures to significantly from unpasteurized milk? ‘‘Nonpasteurized Dairy Products, Disease minimize pathogens that may be present • Determine whether, consistent with Outbreaks, and State Laws—United in unpasteurized milk. modern international approaches to States, 1993–2006,’’ Emerging Infectious • Understand current practices to food safety (Ref. 7), a performance Disease 18(3): 385–391, 2012. reduce the potential for foodborne objective (or standard) for L. 2. FDA and Health Canada, ‘‘Joint Food and Drug Administration/Health Canada— illness during the manufacture of cheese monocytogenes should be used as a Santé Canada Quantitative Assessment from unpasteurized milk. To what replacement for the 60-day aging of the Risk of Listeriosis from Soft- extent do producers of cheese requirement and whether a second Ripened Cheese Consumption in the manufactured from unpasteurized milk performance standard for Gram-negative United States and Canada.’’ Accessible at solely rely on an aging period to enteric pathogens should also be used. http://www.fda.gov/Food/FoodScience significantly minimize pathogens that If a second performance standard is Research/RiskSafetyAssessment/ may be present in unpasteurized used for Gram-negative enteric default.htm and http://www.fda.gov/ cheese? If such producers rely on pathogens, which Gram-negative ScienceResearch/SpecialTopics/Peer ReviewofScientificInformationand control measures other than the aging pathogen should be specified? Assessments/ucm079120.htm (2015). process, what are those control • Understand the prevalence of 3. Reitsma, C.J. and D.R. Henning, ‘‘Survival measures and what is the prevalence of testing during manufacture (e.g., testing of Enterohemorrhagic Escherichia coli those control measures among such for pathogens of each lot of cheese O157:H7 During the Manufacture and producers? How effective and practical manufactured from unpasteurized milk Curing of Cheddar Cheese,’’ Journal of are these control measures? Food Protection, 59(5): 460–464, 1996. and of bulk shipments of unpasteurized • Understand the availability and milk). If testing is not currently being 4. Schlesser, J.E., R, Gerdes, S. Ravishankar, feasibility of various treatments (e.g., to et al, ‘‘Survival of a Five-Strain Cocktail used, how practical would such testing of Escherichia coli O157:H7 During the achieve bacterial reductions of from be? How much would it cost? 60-Day Aging Period of Cheddar Cheese 100- to 1,000,000-fold) that could Made from Unpasteurized Milk,’’ Journal reduce the risk of listeriosis and other • Determine the extent to which of Food Protection, 69(5):990–998, 2006. foodborne illness from the consumption consumers understand the risk of 5. Memorandum from Chair, Cheese of all types of cheeses manufactured foodborne listeriosis or other illness Subcommittee of the National Advisory from unpasteurized milk. We are aware from consumption of cheese Committee on Microbiological Criteria of non-thermal control measures such as manufactured from unpasteurized milk. for Foods to Chair, National Advisory added substances (such as bacteriocins, To what extent are consumers aware Committee on Microbiological Criteria lactoferrins, lysozyme, other enzymes, that an aging process has had (and may for Foods, ‘‘Review of Scientific continue to have) a role in food safety Literature Regarding the Sixty-Day Aging and salt), bactofugation, carbon dioxide, Process for Hard Cheese,’’ April 3, 1997. high hydrostatic pressure, as well as a role in the particular type 6. FDA and Health Canada, ‘‘Joint Food and microfiltration, microwave, pulsed of cheese produced? To what extent do Drug Administration/Health Canada— electric field, pulsed light, ultrasound, consumers consider whether a cheese is Santé Canada Quantitative Assessment and ultraviolet light. However, we made from pasteurized or unpasteurized of the Risk of Listeriosis from Soft- would like to receive additional data milk in making purchase decisions? Ripened Cheese Consumption in the regarding the efficacy, on a consistent United States and Canada: Interpretative III. Comments Summary.’’ Accessible at http:// basis, of such treatments when used to www.fda.gov/Food/ minimize the broad spectrum of Interested persons may submit either FoodScienceResearch/ pathogens that may be present in electronic comments and scientific data RiskSafetyAssessment/default.htm and unpasteurized milk. and information regarding this http://www.fda.gov/ScienceResearch/ • Evaluate the impact of the currently document to http://www.regulations.gov SpecialTopics/PeerReviewofScientific required 60-day minimum aging period or written comments and scientific data InformationandAssessments/ for soft-ripened cheese on pathogens and information to the Division of ucm079120.htm (2015). other than L. monocytogenes in soft- Dockets Management (see ADDRESSES). It 7. Codex Alimentarius Commission, ripened cheese. For example, how does is only necessary to send one set of ‘‘Principles and Guidelines for the Establishment and Application of mstockstill on DSK4VPTVN1PROD with NOTICES the minimum aging period affect the comments. Identify submissions with Microbiological Criteria Related to safety of the cheese with respect to the docket number found in brackets in Foods, CAC/GL 21–1997,’’ 1997. pathogens other than L. monocytogenes? the heading of this document. Received Are there alternatives to the currently comments may be seen in the Division Dated: July 29, 2015. required 60-day aging period for soft- of Dockets Management between 9 a.m. Leslie Kux, ripened cheese that would ensure the and 4 p.m., Monday through Friday, and Associate Commissioner for Policy. safety of such cheese with respect to will be posted to the docket at http:// [FR Doc. 2015–18972 Filed 7–31–15; 8:45 am] these pathogens? www.regulations.gov. BILLING CODE 4164–01–P VerDate Sep<11>2014 18:35 Jul 31, 2015 Jkt 235001 PO 00000 Frm 00093 Fmt 4703 Sfmt 9990 E:\FR\FM\03AUN1.SGM 03AUN1


Document Created: 2018-02-23 10:52:01
Document Modified: 2018-02-23 10:52:01
CategoryRegulatory Information
CollectionFederal Register
sudoc ClassAE 2.7:
GS 4.107:
AE 2.106:
PublisherOffice of the Federal Register, National Archives and Records Administration
SectionNotices
ActionNotice; request for comments and for scientific data and information.
DatesSubmit either electronic or written comments and scientific data and information by November 2, 2015.
ContactAndrew Yeung, Center for Food Safety and Applied Nutrition (HFS-316), Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740-3835, 240-402-1541, [email protected]
FR Citation80 FR 46023 
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