Question:
The pathogens included in the food safety criteria of processed cheese/ cheese spread as per FSSR are:
The pathogens included in the food safety criteria of processed cheese/ cheese spread as per FSSR are:
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Processed cheese pathogens: Salmonella and L. monocytogenes.
FSSR criteria.
Ensures food safety.
FSSR criteria.
Ensures food safety.
Updated On: Aug 18, 2026
- Sulphite reducing Clostridia and Salmonella
- Sulphite reducing Clostridia and Listeria monocytogenes
- Salmonella and Listeria monocytogenes
- Listeria monocytogenes and Bacillus cereus
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Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Food safety criteria specify the pathogens to be tested.
Different products have different criteria.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the FSSR criteria for processed cheese.
Step 3: Detailed Explanation:
As per FSSR, the pathogens in processed cheese are Salmonella and Listeria monocytogenes.
Sulphite reducing Clostridia is not included.
Bacillus cereus is not included.
Thus, Salmonella and Listeria monocytogenes are the correct pathogens.
Step 4: Final Answer:
The pathogens are Salmonella and Listeria monocytogenes.
Hence, the correct option is (C). \bigskip
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