Bacteriological control of canned processed cheese
Abstract
The study describes the protocol of examining 210 lots of 9390 cans of processed canned cheese and discusses the findings.
Article Details
- How to Cite
-
ΚΑΡΔΟΥΛΗΣ Α., ΣΚΟΥΝΤΖΟΣ Κ., & ΓΙΑΝΝΟΥΣΗΣ Π. (2019). Bacteriological control of canned processed cheese. Journal of the Hellenic Veterinary Medical Society, 26(3/4), 174–185. https://doi.org/10.12681/jhvms.21205
- Issue
- Vol. 26 No. 3/4 (1975)
- Section
- Articles
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors who publish with this journal agree to the following terms:
· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
Downloads
Download data is not yet available.
References
ANGELOTTI, R., HALL, H.E., FOSTER, M.J., LEWIS, K.H. (1962), Quantitation of Clostridium perfringens in foods. Appi. Microbiol. 10:193.
AOAC (1970): Official methods of analysis: Ed. AOAC, Washington, p. 839.
APHA (1946): Standard methods for the examination of Water and sewage. Ed. APHA, New York.
APHA (1948): Standard methods for the examination of dairy products. Ed. APHA, New York.
APHA (1950): Diagnostic procedures and reagents. Ed. APHA, New York
A Σ (1972): Τεχνικού προδιαγραφαί έγκυτιωμένου τυρού, α. α. 33-20-48Γ/ 4-4-1972.
BAER E.F., GILDEN Μ.Μ., WIENKE CL., MELLITZ Μ.Β. (1971): Comparative efficiency of two enrichment and four plating media for isolation of stafylococcus aureus. J. of the AOAC 34:736.
B Δ 2/16-5-1959 (ΦΕΚ 89/1959, τ. Α'): «Περί κτηνιατρικού υγειονομικού ελέγχου του γάλακτος)).
BAIRD PARKER A.C. (1962): An improved diagnostic and selective
medium for isolation coagulase positive staphylococci. J. Appi. Bact. 25:12.
BAIRD PARKER A.C. (1962a): The performance of an egg yolk-Tellurite medium in practical use. J. Appi. Bact. 25:441.
BAIRD PARKER A.C. (1963): A classification of micrococci and staphylococci based on physiological and biochemical tests. J. Gen. Microbiol. 30:409.
BAIRD PARKER A.C., DAVENPORT E. (1965): The effect of recovery medium on the isolation of staphylococcus aureus after heat treatment and after storage of frozen or dried cells. J. Appi. Bact. 28:390.
BUTTIAUX R., BEERENS H., TACQUET A. (1966): Manuel de techniques bactériologiques. Ed. Flammarion, Paris.
CATSARAS M., SEYVANE R., SERY C. (1972): Salmonella dans les boucheries. Considérartions techniques. Bull. Acad. Vét. 148:379.
CERBA (1967): Les salmonella des produits alimentaires. Institut Pasteur de Lille. Cours.
CERBA (1967a): Analyse microbiologique des fromages Institut Pasteur Îe Lille. Cours.
DIXON J.M.S. (1961): Rapid isolation of salmonella from feces. J. Clin. Path., 14:397.
ΔΥΑ 2262/1960 (ΦΕΚ 155/60, τ. Β'): «Περί υγιεινής του γάλακτος και των προϊόντων αύτοϋ.
'Εγκύκλιος 10/1971: Κώδιξ Τροφίμων, Ποτών και αντικειμένων κοινής χρήσεως, άρθρα 79 - 87.
EDEL W., KAMPELMACHER E.H. (1968): Comparative studies or salmonella in eight European Laboratories. Bull. OMS 39:487.
FOSTER E.W., NELSON F.E., SPECK M.L., DOETSCH R.N., OLSOIS J.C. (1957): Dairy microbiology. Ed. Hall, Inc. New Jersey, p. 406.
GALTON M.M., BORRING J.R., MARTIN W.T. (1964): Salmonella« in foods. U. S. Deprt., H.E.W. Communicable DiseaseCenter, Atlanta, Ga
ΖΥΓΟΥΡΗΣ N. (1952): Ή βιομηχανία του γάλακτος. Έκδοσις Πετσαλή-Βαλλιανάτου, 'Αθήναι, σελ. 573.
HARVEY R.W.S., SCOTT - THOMSON (1953): Optimum temperatures of incubation for isolation of salmonellae. Mth Bull. Minist. Health Lab. 12:149.
ΚΑΡΔΟΥΑΗΣ A. (1967): Δειγματοληψίαι και έλεγχος των έγκυτιωμένων τροφίμων. Έπιθ. "Οπλων και Σωμάτων: 7 - 9:67.
LECLERC Η., CATSARAS Μ., ΜΙΖΟΝ F. (1970): Sur l'isolement des salmonella dans les milieux fortement pollués. Etudes préliminaires sui les eaux contaminées expérimentalement. Ann. Inst. Pasteur Lille 21:263
LECOQ R. (1965): Manuel d'analyses alimentaires, vol. II, p. 1017. Ed Doin, Paris.
LEIFSEN E. (1936): A new selective enrichment media for the isolatior of typhoid and paratyphoid bacilli. Amer. J. Hyg. 24:423.
MONTFORD J., THATCHER F.S. (1961): Comparison of four methods of isolating salmonellae from foods and elaboration of a preferred procedure. J. Food. Sci 26:510.
MOSSEL D.A.A., BECHET J., LABION R. (1962): La prevention des infections et des toxi-infections alimentaires. Ed. CEPIA, Bruxelles.
NORTH W. R., BARTRAM M. T. (1953): The efficiency of selenite broth of different compositions in the isolation of salmonella. Appi. Microbiol, 1:130.
ΝΤΡΙΝΙΑΣ Γ., ΑΣΙΚΗΣ I. (1971): Τετηγμένοι τυροί. Περίπτωσις «αμμώδους υφής)) έρευνηθεϊσα δια της χρωματογραφίας. Έλλην. Κτην. 14:272.
OLIVIER H.R. (1963): Traité de biologie appliquée, tome Iï, p. 322. Ed. Maloine, Paris.
OMS (1958): L'hygiène des viandes. Ed. OMS, Genève, p. 503.
OMS (1966): Hygiène du lait. Ed. OMS, Genève, p. 485.
ΠΑΝΕΤΣΟΣ Α. (1967): Υγιεινή τροφίμων ζωικής προελεύσεως, τόμ. Β', εκδοσις 3η, σελ. 761, Θεσσαλονίκη.
ΠΑΝΕΤΣΟΣ Α. (1969): Γαλακτοκομία. Θεσσαλονίκη, σελ. 311.
SCHULTZ Μ.Ε. (1965): Das grosse molkerei - Lexikon, vol. Π, M - Ζ - P. 1014.
ΣΚΟΥΝΤΖΟΣ Κ., ΓΙΩΤΗΣ Α. (1974): Τεχνικαί βακτηριολογικων εξετάσεων τροφίμων - ποτών. Μελέτη υποβληθείσα δια του υπ' αριθμ. 040 / 4/453/27-2-1974 εγγράφου του ΚΑΕ εις ΔΥΓ/ΑΣ.
SMITH Β.Α., BAIRD PARKER A.C. (1964): The use of sulphamezathine for inhibiting proteus Supp. on Baird Parker's medium for staphylococcus aureus. J. Appi. Bact. 27:78.
TARDIO J.L., BAER E.F. (1971): Comparative efficiency of two methods and two plating media for isolation of staphylococcus aureus from foods. J. of the AOAC 54:728.
TRICHOPOULOS D., DASKALOPOULOS G., KALAPOTHAKI V., KALANDIDI Α., VASSILIADIS P. (1970): Isolement de salmonella à partir d'étals de bouchers et d'eaux de lavages de boucheries d'Athènes par enrichissement secondaire en milieu de Rappaport. Arch. Inst. Pasteur Hell. 16:79.
VASSILIADIS P., TRICHOPOULOS D., PAPADAKIS J., POLITI G. (1970): Salmonella isolation in abattoirs in Greece. J. Hyg. Camb. 68:61.
COX W.A. (1970): Microbiological standards for dairy products. Chemistry and Industry 14:223.
