E. Coli O157:H7 in Cheese: What Seattle Residents Need to Know

E. Coli O157:H7 in Cheese: How It Happens

E. coli O157:H7 contamination in cheese typically occurs when raw milk from infected cattle is used without proper pasteurization. The bacteria can survive in aged cheeses if initial processing temperatures are insufficient. Washington State Department of Health regulations require pasteurization of milk for most cheese production, but artisanal and imported cheeses may carry higher risk. Young children, elderly individuals, and immunocompromised people face severe complications including hemolytic uremic syndrome (HUS), which can cause kidney failure.

Seattle & King County's Response to Dairy Outbreaks

The Public Health - Seattle & King County (PHSKC) division actively monitors dairy facilities and conducts inspections following FDA guidelines. When contamination is detected, PHSKC issues immediate recalls in coordination with the Washington State Department of Health and FDA. Local retailers and distributors receive urgent notifications, and public health officials conduct trace-back investigations to identify the source. Consumer hotlines and the PHSKC website provide outbreak updates, recall details, and product identification information to prevent further exposure.

Protect Your Family: Consumer Safety Steps

Choose pasteurized cheese products whenever possible—labels clearly indicate pasteurization status. When purchasing artisanal or imported cheeses, verify the producer's safety certifications and handling practices. Wash hands thoroughly before eating, store cheese at proper temperatures (below 40°F), and discard any product from a recalled batch immediately. If you or a family member develops severe diarrhea, bloody stools, or abdominal cramping after consuming cheese, seek medical care and report it to PHSKC at 206-477-3977.

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