Microbiology

  • process cheese is a medium acid food with relatively high moisture content which means that strictly speaking it should be sterilized before storing and distributing at ambient temperature
  • however, the product has been "grandfathered" in and few incidents of food poisoning have been associated with process cheese products
  • precautions are:
  1. Use sanitized packaging
  2. Make sure the pH is not more than 5.6.
  3. Use phosphates in the blend of emulsifying salts to prevent germination of Clostridium spores.