ECONOMIC SIGNIFICANCE OF CLOSTRIDIAL CHEESE SPOILAGE.

[MICCOLLERAN at BODKIN.UCG.IE]

Dear Sir/Madam,

We have developed a genetic based diagnostic system for the detection of butyric
acid producing clostridia in food-stuffs, most notably milk.   We would

appreciate circulation of this notice world-wide.   The economic significance

of butyric-acid spoilage of cheese is difficult to estimate due to a pausity

of information on the subject.   Does anyone involved in agricultural/diary/

food-processing or related areas have information about this problem.

Thank you,

GERARD COLLERAN,
DEPT. MICROBIOLOGY,
UNIVERSITY COLLEGE,
GALWAY<
IRELAND.