Artisan cheesemakers: Don’t hold us to FDA standards! A little listeriosis is fine! »
It’s the retort of many a locavore/slow-foodie: “But I only eat meat/dairy/eggs from small, usually local producers who produce it ethically and safely.” There are a million reasons that that isn’t true, but most of them take a long time to explain, and people won’t agree with you anyway, so I’m happy (sort of) to report that today, finally, we can just say, “oh yeah?”
As it turns out, “small, local, artisan” food is no guarantee of either quality, safety, or a caring producer, looking out for his/her customers. The New York Times ran an article the other day about the Estrella Family Creamery, and their defiance of the FDA. The people at Estrella make artisan cheese. They make it in relatively small batches, and then (sustainably, one assumes) ship it all over the U.S. to snooty restaurants where people who really care pay lots of money for it, eat it, and feel superior—before they start to feel sick.
You see, in February 2010, F.D.A. inspectors found listeria in Estrella’s cheese, and all over the building where the cheese is produced and aged, including in the humidifier that blows air all over the production and aging area. Gross. Kelli Estrella, owner and principal cheesemaker at Estrella, recalled some cheese and cleaned the production facility. Later, follow-up tests by the F.D.A. showed there was still listeria in Estrella cheese. Listeriosis causes fever and muscle aches and vomiting. Nausea and diarrhea are less common symptoms. If the infection spreads to the nervous system it can cause meningitis, an infection of the covering of the brain and spinal cord. It can also cause miscarriages.
This time, though, Kelli Estrella’s fighting back. She refuses to throw out the contaminated cheese, saying essentially that regulators should go after bigger operations and leave small producers like hers alone—despite, apparently, the fact that her small operation has now twice tested positive for a bacteria that can cause serious illnesses. It turns out this kind of entitled attitude is pretty common among artisan cheesemakers, which isn’t all that surprising considering that it’s also pretty common for them to fail their inspections. In the last year, nine small cheesemakers have had to recall their products due to contamination. From the Times:
“If the F.D.A. wanted to shut down the U.S. artisan cheese industry, all they’d have to do is do this environmental surveillance and the odds of finding a pathogen would be pretty great,” said Catherine W. Donnelly, co-director of the Vermont Institute for Artisan Cheese of the University of Vermont, referring to the listeria testing at cheese plants.
So, wait, WHAT? Artisan cheesemakers think they should be exempt from the standards imposed on all other producers, even as they admit that most artisan cheese is probably contaminated with something gross? How does that make any sense at all? Yeah, yeah, you’re all raw-milk crusaders, and we should be allowed to put whatever the damn hell we want in our mouths, and blah, blah, blah, but come on! You are really fighting for your down-home, small-batch right to sell a product that you know is contaminated with a dangerous bacteria?
OK, small, artisan cheesemakers, let me tell you about how food contamination works. I’m not a microbiologist, but I’ve taken a food safety class and had a whole glass of wine, so I think I’m qualified, particularly given how you guys all apparently interpret it. First, bacteria doesn’t give a shit whether you are a faceless corporation or a chock-full-o-personality-and-gumption artisan. Second, bacteria doesn’t give a shit if your customers are wealthier foodie assholes as opposed to poorer, food-desert nomads; they will get EQUALLY SICK—though I suppose you could argue that your rich foodie customers probably have more money for doctors and so are less likely to die from the listeriosis they contract from your artisan cheese. Third, bacterial contamination (particularly by bacteria that causes fever, vomiting, and MISCARRIAGES) is bad! It’s not folksy or character-building. It’s bad! It’s also gross! In sum, artisan cheesemakers, your failing inspection grades are neither government persecution nor badges of honor. Food safety regulations are important because it’s important to NOT KILL PEOPLE WHO EAT YOUR FOOD.
Reading this whinefest made me wonder how many other “artisan” food producers think they should be exempted from food safety regulations. I’d sure think twice before putting that “small batch” brie in my mouth.