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A survey of the microbiological quality of processed cheese products
A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of
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| Published in: | Journal of food protection 1986-03, Vol.49 (3), p.229-232 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| Citations: | Items that cite this one |
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| cited_by | cdi_FETCH-LOGICAL-c393t-c8493a059df719fdc13b105b5e819b272654cac6b0b89c2eb2121540133d40fe3 |
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| container_end_page | 232 |
| container_issue | 3 |
| container_start_page | 229 |
| container_title | Journal of food protection |
| container_volume | 49 |
| creator | Warburton, D.W Peterkin, P.I Weiss, K.F |
| description | A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of |
| doi_str_mv | 10.4315/0362-028X-49.3.229 |
| format | article |
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All of the 78 lots tested had counts of <1.8 Escherichia coli and coliforms/g, and had no staphylococcal thermonuclease activity. Domestic products had significantly higher levels of aerobic sporeformers than imported products (α = 0.05), whereas the differences in levels of anaerobic sporeformers in these products were not significant. 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Ice creams ; NUCLEOSIDASAS ; NUCLEOSIDASE ; NUCLEOSIDASES ; ORGANISMOS PATOGENOS ; PATHOGENE ; PATHOGENS ; PROCESSED CHEESE ; QUESO ; QUESO ELABORADO ; STAPHYLOCOCCUS AUREUS</subject><ispartof>Journal of food protection, 1986-03, Vol.49 (3), p.229-232</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c393t-c8493a059df719fdc13b105b5e819b272654cac6b0b89c2eb2121540133d40fe3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=8585780$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30959715$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Warburton, D.W</creatorcontrib><creatorcontrib>Peterkin, P.I</creatorcontrib><creatorcontrib>Weiss, K.F</creatorcontrib><title>A survey of the microbiological quality of processed cheese products</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of <1.8 Escherichia coli and coliforms/g, and had no staphylococcal thermonuclease activity. Domestic products had significantly higher levels of aerobic sporeformers than imported products (α = 0.05), whereas the differences in levels of anaerobic sporeformers in these products were not significant. Results of this study indicated that good manufacturing practices were used during the processing of these products.</description><subject>AEROBES</subject><subject>ANAEROBES</subject><subject>BACTERIA COLIFORME</subject><subject>BACTERIE COLIFORME</subject><subject>Biological and medical sciences</subject><subject>CHEESE</subject><subject>COLIFORM BACTERIA</subject><subject>DEGRADATION</subject><subject>DETERIORO</subject><subject>ESCHERICHIA</subject><subject>ESCHERICHIA COLI</subject><subject>FOOD HYGIENE</subject><subject>Food industries</subject><subject>FROMAGE</subject><subject>FROMAGE A PATE FONDUE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIGIENE DE LOS ALIMENTOS</subject><subject>HYGIENE DES ALIMENTS</subject><subject>MICROORGANISME</subject><subject>MICROORGANISMOS</subject><subject>MICROORGANISMS</subject><subject>Milk and cheese industries. Ice creams</subject><subject>NUCLEOSIDASAS</subject><subject>NUCLEOSIDASE</subject><subject>NUCLEOSIDASES</subject><subject>ORGANISMOS PATOGENOS</subject><subject>PATHOGENE</subject><subject>PATHOGENS</subject><subject>PROCESSED CHEESE</subject><subject>QUESO</subject><subject>QUESO ELABORADO</subject><subject>STAPHYLOCOCCUS AUREUS</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1986</creationdate><recordtype>article</recordtype><recordid>eNo9kD1PwzAQhi0EoqXwBzqgDAwsKfbZTuyxKp9SJQaoxGbZjtMGpU1rJ0j99zi0dDrp7nnvdA9CY4InjBL-gGkGKQbxlTI5oRMAeYaGRDKWSizzczQ8AQN0FcI3xhgkZJdoQLHkMid8iB6nSej8j9snTZm0K5esK-sbUzV1s6ysrpNdp-uq_RtvfWNdCK5I7Mq54PpG0dk2XKOLUtfB3RzrCC2enz5nr-n8_eVtNp2nlkraplYwSTXmsihzIsvCEmoI5oY7QaSBHDLOrLaZwUZIC84AAcIZJpQWDJeOjtD9YW88vOtcaNW6CtbVtd64pgsKAGdAgeQQUTig8ZsQvCvV1ldr7feKYNXbU70c1ctRTCoaszKGbo_7O7N2xSnyrysCd0dAhyin9Hpjq3DiBBc8Fzhi4wNW6kbppY_I4kPkhMUX6S8JcX7K</recordid><startdate>19860301</startdate><enddate>19860301</enddate><creator>Warburton, D.W</creator><creator>Peterkin, P.I</creator><creator>Weiss, K.F</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19860301</creationdate><title>A survey of the microbiological quality of processed cheese products</title><author>Warburton, D.W ; Peterkin, P.I ; Weiss, K.F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c393t-c8493a059df719fdc13b105b5e819b272654cac6b0b89c2eb2121540133d40fe3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1986</creationdate><topic>AEROBES</topic><topic>ANAEROBES</topic><topic>BACTERIA COLIFORME</topic><topic>BACTERIE COLIFORME</topic><topic>Biological and medical sciences</topic><topic>CHEESE</topic><topic>COLIFORM BACTERIA</topic><topic>DEGRADATION</topic><topic>DETERIORO</topic><topic>ESCHERICHIA</topic><topic>ESCHERICHIA COLI</topic><topic>FOOD HYGIENE</topic><topic>Food industries</topic><topic>FROMAGE</topic><topic>FROMAGE A PATE FONDUE</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HIGIENE DE LOS ALIMENTOS</topic><topic>HYGIENE DES ALIMENTS</topic><topic>MICROORGANISME</topic><topic>MICROORGANISMOS</topic><topic>MICROORGANISMS</topic><topic>Milk and cheese industries. Ice creams</topic><topic>NUCLEOSIDASAS</topic><topic>NUCLEOSIDASE</topic><topic>NUCLEOSIDASES</topic><topic>ORGANISMOS PATOGENOS</topic><topic>PATHOGENE</topic><topic>PATHOGENS</topic><topic>PROCESSED CHEESE</topic><topic>QUESO</topic><topic>QUESO ELABORADO</topic><topic>STAPHYLOCOCCUS AUREUS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Warburton, D.W</creatorcontrib><creatorcontrib>Peterkin, P.I</creatorcontrib><creatorcontrib>Weiss, K.F</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Warburton, D.W</au><au>Peterkin, P.I</au><au>Weiss, K.F</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A survey of the microbiological quality of processed cheese products</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1986-03-01</date><risdate>1986</risdate><volume>49</volume><issue>3</issue><spage>229</spage><epage>232</epage><pages>229-232</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of <1.8 Escherichia coli and coliforms/g, and had no staphylococcal thermonuclease activity. Domestic products had significantly higher levels of aerobic sporeformers than imported products (α = 0.05), whereas the differences in levels of anaerobic sporeformers in these products were not significant. Results of this study indicated that good manufacturing practices were used during the processing of these products.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>30959715</pmid><doi>10.4315/0362-028X-49.3.229</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 1986-03, Vol.49 (3), p.229-232 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2206232172 |
| source | ScienceDirect - Connect here FIRST to enable access |
| subjects | AEROBES ANAEROBES BACTERIA COLIFORME BACTERIE COLIFORME Biological and medical sciences CHEESE COLIFORM BACTERIA DEGRADATION DETERIORO ESCHERICHIA ESCHERICHIA COLI FOOD HYGIENE Food industries FROMAGE FROMAGE A PATE FONDUE Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS MICROORGANISME MICROORGANISMOS MICROORGANISMS Milk and cheese industries. Ice creams NUCLEOSIDASAS NUCLEOSIDASE NUCLEOSIDASES ORGANISMOS PATOGENOS PATHOGENE PATHOGENS PROCESSED CHEESE QUESO QUESO ELABORADO STAPHYLOCOCCUS AUREUS |
| title | A survey of the microbiological quality of processed cheese products |
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