The aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after production, during the validation stage, as well as at the verification stage. Average E. coli and coliform counts were analyzed statistically using the t-test. Results showed that after the implementation of the corrective measures there was a decrease in E. coli and coliform counts at the 5% level of significance. Results presented in this study also show that manufacturing Cheddar cheese whole observing high standards of hygiene improves the reduces E. coli and coliform contamination of the product, even though the problem is not completely eliminated.
| Published in |
International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1)
This article belongs to the Special Issue Optimizing Quality and Food Process Assessment |
| DOI | 10.11648/j.ijnfs.s.2014030601.12 |
| Page(s) | 6-14 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Validation, Hazard Analysis Critical Points (HACCP), Pathogenic Microorganisms, Coliform Count
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APA Style
Amanda Kwenda, Moses Nyahada, Amos Musengi, Misheck Mudyiwa, Perkins Muredzi. (2014). An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe). International Journal of Nutrition and Food Sciences, 3(6-1), 6-14. https://doi.org/10.11648/j.ijnfs.s.2014030601.12
ACS Style
Amanda Kwenda; Moses Nyahada; Amos Musengi; Misheck Mudyiwa; Perkins Muredzi. An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe). Int. J. Nutr. Food Sci. 2014, 3(6-1), 6-14. doi: 10.11648/j.ijnfs.s.2014030601.12
AMA Style
Amanda Kwenda, Moses Nyahada, Amos Musengi, Misheck Mudyiwa, Perkins Muredzi. An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe). Int J Nutr Food Sci. 2014;3(6-1):6-14. doi: 10.11648/j.ijnfs.s.2014030601.12
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Download@article{10.11648/j.ijnfs.s.2014030601.12,
author = {Amanda Kwenda and Moses Nyahada and Amos Musengi and Misheck Mudyiwa and Perkins Muredzi},
title = {An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe)},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {6-1},
pages = {6-14},
doi = {10.11648/j.ijnfs.s.2014030601.12},
url = {https://doi.org/10.11648/j.ijnfs.s.2014030601.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2014030601.12},
abstract = {The aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after production, during the validation stage, as well as at the verification stage. Average E. coli and coliform counts were analyzed statistically using the t-test. Results showed that after the implementation of the corrective measures there was a decrease in E. coli and coliform counts at the 5% level of significance. Results presented in this study also show that manufacturing Cheddar cheese whole observing high standards of hygiene improves the reduces E. coli and coliform contamination of the product, even though the problem is not completely eliminated.},
year = {2014}
}
TY - JOUR T1 - An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe) AU - Amanda Kwenda AU - Moses Nyahada AU - Amos Musengi AU - Misheck Mudyiwa AU - Perkins Muredzi Y1 - 2014/09/17 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.s.2014030601.12 DO - 10.11648/j.ijnfs.s.2014030601.12 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 6 EP - 14 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.s.2014030601.12 AB - The aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after production, during the validation stage, as well as at the verification stage. Average E. coli and coliform counts were analyzed statistically using the t-test. Results showed that after the implementation of the corrective measures there was a decrease in E. coli and coliform counts at the 5% level of significance. Results presented in this study also show that manufacturing Cheddar cheese whole observing high standards of hygiene improves the reduces E. coli and coliform contamination of the product, even though the problem is not completely eliminated. VL - 3 IS - 6-1 ER -
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