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A Survey of Coliforms and Staphylococcus aureus in Cheese Using Impedimetric and Plate Count Methods 1



A Survey of Coliforms and Staphylococcus aureus in Cheese Using Impedimetric and Plate Count Methods 1



Journal of Food Protection 51(1): 53-55



A total of 256 cheese samples were analyzed for coliform plate count using violet red bile agar and for an impedance count using BactometerR Coliform Medium with a correlation coefficient between methods of R=-.91. Fifty-four percent of the samples contained 102 to 107 colony forming units/gram (CFU/g). The highest counts were in cream and fresh cheese products. When 27 Cheddar cheese samples were inoculated with from 102 to 107 CFU of Escherichia coli /g a correlation of R=-.97 was found between methods. Two hundred of the cheese samples were analyzed for Staphylococcus aureus using Baird-Parker medium and impedance count using BactometerR S.aureus Medium. Five samples (2%) contained over 103 CFU/g. The strains isolated were coagulase-positive. When 34 samples of cheese were inoculated with 102 to 107 CFU of staphylococci/g, the correlation between the plate and impedance method was R=0.98.

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Accession: 066685517

Download citation: RISBibTeXText

PMID: 30978865

DOI: 10.4315/0362-028x-51.1.53


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