Bell R A, Hillers V N, Thomas T A
Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376, USA.
Am J Public Health. 1999 Sep;89(9):1421-4. doi: 10.2105/ajph.89.9.1421.
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.
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.
Workshop participants' acceptance of the new recipe was excellent and positive behavior changes were maintained over 6 months.
Educational interventions in Hispanic communities can reduce the incidence of Salmonella Typhimurium associated with eating queso fresco.
在华盛顿州亚基马县实施了一项多机构干预措施，以降低因食用由生牛奶制成的新鲜奶酪（西班牙语：queso fresco）而导致的鼠伤寒沙门氏菌感染发病率，新鲜奶酪是西班牙裔饮食中的传统食物。
开发了一种巴氏杀菌牛奶制作的新鲜奶酪配方，其口味和质地能为西班牙裔社区所接受。训练有素的西班牙裔志愿者举办了安全奶酪工作坊，超过225人参加。
工作坊参与者对新配方的接受度很高，积极的行为改变持续了6个月。
在西班牙裔社区开展的教育干预措施可以降低与食用新鲜奶酪相关的鼠伤寒沙门氏菌感染发病率。
