E.coli cheese contamination information needed
enigl at aol.com
Thu Aug 22 18:36:42 EST 1996
<< Specifically what kind of health problems could the general population
subjected to by the cheese contaminated with E. coli.. Would the scenario
relating to E. coli strain 0157:H7 be possible in the case of
You might have already guessed: toxigenic/hemorrhagic _E. coli_ is a
possibility in cheese. I worked for a dairy for 8 years as Quality
Control Manager. We sold cheese and were the site for the World Cheese
Contests. I saw a lot of cheese.
In my view, no _E. coli_ should be detectable in cheese. That is not to
say all coliform are unacceptable. But, at least _E. coli_ cannot be
present. It is too great a risk.
Sample size should be at least 25 grams (probably more) with a well
designed statistical sampling method.
I left the dairy many years ago and now have my own company specifically
to help manufacturers stop problems like this. I use the HACCP method of
Hazard Analysis and Critical Control points for my clients.
Davin C. Enigl, MS-MEAS, President-Microbiologist
HACCP Validations-sm Hazard Analysis and Critical Control Points for the
Food, Cosmetic, Pharmaceutical, and Nutritional Supplement Industry
Voice: (916) 989-8264, Fax: (916) 989-8205, Pager: (714) 725-7695
9040 Erle Blunden Way
Fair Oaks, CA 95628
August 22, 1996
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