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The Life of CheeseCrafting Food and Value in America$
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Heather Paxson

Print publication date: 2012

Print ISBN-13: 9780520270176

Published to California Scholarship Online: May 2013

DOI: 10.1525/california/9780520270176.001.0001

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PRINTED FROM CALIFORNIA SCHOLARSHIP ONLINE (www.california.universitypressscholarship.com). (c) Copyright University of California Press, 2019. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CALSO for personal use.date: 17 October 2019

Microbiopolitics

Microbiopolitics

Chapter:
(p.158) 6 Microbiopolitics
Source:
The Life of Cheese
Author(s):

Heather Paxson

Publisher:
University of California Press
DOI:10.1525/california/9780520270176.003.0006

“Microbiopolitics” takes up the regulatory dimension of food production to explore how growing interest in the manufacture and taste of raw-milk cheese collides with renewed regulatory attention to food safety. While the US Food and Drug Administration views raw-milk cheese as a potential biohazard, riddled with pathogenic microbes, artisans see it as a traditional food processed for safety by the action of beneficial microbes that can outcompete pathogens. Revisiting ecologies of production at a microscopic scale, I develop the concept of microbiopolitics to analyze how farmers, cheesemakers, food microbiologists, safety regulators, retailers, and consumers work variously to reconcile Pasteurian (hygienic) and post-Pasteurian (probiotic) attitudes toward the microbial agents at the heart of raw-milk cheese.

Keywords:   Regulation, raw milk, FDA, microbes, microbiopolitics, Pasteur, post-Pasteurian, hygiene, HACCP

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