Food Protection Trends - March 2009 - (Page 150)

TABLE 1. Summary of farmstead cheese test results No. of Samples Cheese Type Acceptable yes/No Salmonella E. coli Result O157 Result 1 1 1 1 1 1 1 2 1 10 12 1 1 1 1 1 22 2 Summaries: Pasteurized, Cow Pasteurized, Cow Pasteurized, Goat Raw, Cow Raw, Cow Raw, Cow Raw, Cow Pasteurized, Cow Pasteurized, Cow Pasteurized, Cow Pasteurized, Goat Pasteurized, Sheep Raw, Cow Raw, Cow Raw, Cow Raw, Cow Raw, Cow Raw, Goat Total samples tested: 61 a L. mono. Result Coliform Count (CFU/g) S. aureus Count (CFU/g) <100 <100 <100 3,900 1,300 17,000 <100 <100 <100 <100 <100 100 <100 <100 100 700 <100 15,000 15,000 410 <10 30 4,600 10 60 <10 <10 <10 10 50 <10 <10 <10 <10 4.9% High Coli Count Salmonella EC O157 Positive Positive ND, not detected in 25 g Procedure for detection and enumeration of coliform bacteria AOAC Official Method 989.10, with modifications, was used. A 25-g portion of cheese was thoroughly mixed with 225 ml of Butterfield’s buffer (Weber Scientific, Hamilton, NJ) to make a 1:10 dilution of the test sample. Two dilutions of the sample, 1:10 and 1:100, were plated on Petrifilm Coliform Count Plates (3M Microbiology, St. Paul, MN) and incubated for 24 ± 2 h at 32 ± 1oC. After incubation, gas-producing coliform colonies were enumerated and counts were recorded. Procedure for detection and enumeration of Staphylococcus aureus AOAC Official Method 2003.08 was used, with modifications. A 25-g portion of cheese was thoroughly mixed with 225 ml of Butterfield’s buffer (Weber) to make a 1:10 dilution of the test sample. Two dilutions of the sample, 1:100 and 1:1000, were plated on Petrifilm Staph Express Count Plates (3M Microbiology) and incubated for 24 ± 2 h at 35 ± 1oC. After incubation, the petrifilms were examined for growth consistent with S. aureus according to Staph Express Count System instructions, using Petrifilm Staph Express disks (3M Microbiology) to confirm suspect colonies when appropriate. Criteria used to determine if the cheeses were microbiologically safe The criteria used to determine if the cheeses were microbiologically safe (acceptable), which are part of the state of Virginia’s regulation 2VAC 5-531-70 (Regulations Governing Milk for Milk Manufacturing Purposes — Standards for milk and dairy products) found in the Virginia Register of Regulations, included the following: no detectable level of Salmonella, L. monocytogenes, or E. coli O157:H7; a coliform count in pasteurized milk cheeses not exceeding 100 CFU/g; a coliform count in raw milk cheeses not exceeding 500 CFU/g; a S. aureus count in pasteurized milk cheeses not exceed- 150 FOOD PROTECTION TRENDS | MARCH 2009

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Food Protection Trends - March 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Microbiological Safety of Farmstead Cheeses Made in the United States and Purchased via Online Shopping Antibacterial Activity of a Crude Chive Extract against Salmonella in Culture Medium, Beef Broth and Chicken Broth 2009–2010 Secretary Election New Members What’s Happening in Food Safety Industry Products Ivan Parkin and John H. Silliker Lectures Proposed Symposia Topics and Roundtables Event Information Networking Opportunities General Information Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - March 2009

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