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The Abuela Project: safe cheese workshops to reduce the incidence of Salmonella typhimurium from consumption of raw-milk fresh cheese.

R A Bell, V N Hillers and T A Thomas

Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376, USA.

OBJECTIVES: A multiagency intervention was implemented in Yakima County, Wash, to reduce the incidence of Salmonella serotype Typhimurium infections resulting from eating queso fresco (fresh cheese) made from raw milk, a traditional food in the Hispanic diet. METHODS: A pasteurized-milk queso fresco recipe with taste and texture acceptable to the Hispanic community was developed. Trained Hispanic volunteers conducted safe cheese workshops, which were attended by more than 225 persons. RESULTS: Workshop participants' acceptance of the new recipe was excellent and positive behavior changes were maintained over 6 months. CONCLUSIONS: Educational interventions in Hispanic communities can reduce the incidence of Salmonella Typhimurium associated with eating queso fresco.

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