An Investigation on the Causes of Escherichia Coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at Kefalos Cheese Products)
(HACCP), Cheese Products, pathogenic microorganisms
Abstract
During the past year (2013) at Kefalos Cheese Products, pathogenic microorganisms, Escherichia coli (E.coli) in particular have been increasingly included in various types of cheeses including Cheddar cheese. E.coli outbreaks associated with consumption of different varieties of dairy products have been reported in several countries. The aim of this study was to investigate on the causes of E.coli contamination on Cheddar cheese through the application of some Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E.coli and coliform bacteria after production during the validation stage as well as at the verification stage and the average E.coli and coliform counts were statistically analyzed using the T-test. Results showed that after the implementation of the corrective measures there was a decrease in E.coli and coliform count which was compared at 5% significance level. Results presented in this study also showed that the manufacturing of Cheddar cheese at high hygienic standards improves the reduction of E.coli and other coliform related bacterial contamination of the product though the problem is not entirely eliminated.
Downloads
How to Cite
References
Ahmed Moustafa, M, T (1986) Growth and survival of Yersenia enterocolitica in yoghurt. 49.
Anonymous (2003) Analysis of Microbial Hazards Related to Time/Temperature Control of Foods for Safety. 2(s2), 33-41.
F Babel (1977) Antibiosis by Lactic Culture Bacteria. 60(5), 815-821.
Mahmoud Buazzi, Mark Johnson, Elmer Marth (1992) Survival of Listeria monocytogenes During the Manufacture and Ripening of Swiss Cheese. 75(2), 380-386.
R Buchanan, E Harden, R Beaulieu (1999) Date marking of cheese.
Y-H Duh, D Schaffner (1993) Modelling the effect of temperature on the growth rate and lag time of L. innocua and L. monocytogenes. 56(3), 205-210.
C Frye, C Donnelly (2005) Comprehensive survey of pasteurized fluid milk produced in the United States reveals a low prevalence of L. monocytogenes. 68(5), 973-979.
P Fox, Paul Mcsweeney, T Timothy, M, Timothy (2000) Cheese: Chemistry. 1.
Constantin Genigeorgis, Marius Carniciu, Dan Dutulescu, Thomas Farver (1991) Growth and Survival of Listeria monocytogenes in Market Cheeses Stored at 4 to 30°C. 54(9), 662-668.
J Goepfert, N Olson, E Marth (1968) Behaviour of Salmonella Typhimurium during manufacture and curing of Cheddar cheese. 16(6), 862-866.
R Hargrove, F Mcdonough, W Mattingly (1969) FACTORS AFFECTING SURVIVAL OF SALMONELLA IN CHEDDAR AND COLBY CHEESE1. 32(12), 480-484.
(1980) IDF Dairy Sustainability Outlook. 122.
Eric Johnson, John Nelson, Mark Johnson (1990) Microbiological Safety of Cheese Made from Heat-Treated Milk, Part I. Executive Summary, Introduction and History. 53(5), 441-452.
Eric Johnson, John Nelson, Mark Johnson (1990) Microbiological Safety of Cheese Made from Heat-Treated Milk, Part II. Microbiology. 53(6), 519-540.
E Johnson, J Nelson, M Johnson (1990) Microbiological safety of cheese made from heat-treated milk, Part III. Technology, discussion, recommendations, bibliography. 53(7), 610-623.
Jeffrey Kornacki, Elmer Marth (1982) Fate of Nonpathogenic and Enteropathogenic Escherichia coli During the Manufacture of Colby-like Cheese. 45(4), 310-316.
F Kosikowski, A Masters, V Mistry (1997) Cheddar Cheese from Retentate-Supplemented Whole Milk. 68(3), 548-554.
Fv Kosikowski, Westport, Ct Unknown Title.
X Leistner (1978) Hurdle effect and energy saving.
M Leedom (2006) Clinical Practice: Milk of Nonhuman Origin and Infectious Diseases in Humans. 43(5), 610-615.
Finny Mathew, Elliot Ryser (2002) Competition of Thermally Injured Listeria monocytogenes with a Mesophilic Lactic Acid Starter Culture in Milk for Various Heat Treatments. 65(4), 643-650.
F Mcdowall (1987) the butter maker's manual.
M Moustafa, A, -H Ahmed, E Marth (1983) Behaviour of virulent Yersinia enterocolitica during manufacture and storage of Colby-like cheese. 46(4), 318.
M Norholt (1984) Growth and inactivation of pathogenic microorganisms during manufacture and storage of fermented dairy products: A review. 38.
Stephen Oliver, Kathryn Boor, Steven Murphy, Shelton Murinda (2009) Food Safety Hazards Associated with Consumption of Raw Milk. 6(7), 793-806.
H Park, E Marth, J Goepfert, N Olson (1970) THE FATE OF SALMONELLA TYPHIMURIUM IN THE MANUFACTURE AND RIPENING OF LOW-ACID CHEDDAR CHEESE1. 33(7), 280-284.
E Rice (1981) Queensland. 50, 708-708.
B Reiter (1985) Interaction between immunoglobulins and innate factors such as lysozyme, lactoferrin, lactoperoxidase. 271-284.
E Ryser, E Marth (1991) Incidence and Behavior of Listeria monocytogenes in Cheese and Other Fermented Dairy Products. 423-520.
R Early (1998) Liquid Milk and Cream.
M Schaak, E Marth (1988) Interaction between lactic acid bacteria and some foodborne pathogens: A review. 14-20.
U Spahr, B Url (1994) Behaviour of pathogenic bacteria in cheese -A synopsis of experimental data. 298, 2-16.
J Sutherland, A Bayliss, T Roberts (1994) Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. 21(3), 217-236.
Published
2015-06-01
Issue
Section
License
Copyright (c) 2015 Authors and Global Journals Private Limited
This work is licensed under a Creative Commons Attribution 4.0 International License.