International Journal of Nutrition and Food Sciences

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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)

Received: 09 September 2014    Accepted: 15 September 2014    Published: 17 September 2014
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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.

DOI 10.11648/j.ijnfs.s.2014030601.12
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1, November 2014)

This article belongs to the Special Issue Optimizing Quality and Food Process Assessment

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), 2024. Published by Science Publishing Group

Keywords

Validation, Hazard Analysis Critical Points (HACCP), Pathogenic Microorganisms, Coliform Count

References
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Author Information
  • Department of Food Processing Technology, School of Industrial Sciences & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe

  • Department of Food Processing Technology, School of Industrial Sciences & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe

  • Department of Food Processing Technology, School of Industrial Sciences & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe

  • Department of Food Processing Technology, School of Industrial Sciences & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe

  • Department of Food Processing Technology, School of Industrial Sciences & Technology, Harare Institute of Technology, Ganges Rd, Box BE 277, Belvedere, Harare, Zimbabwe

Cite This Article
  • 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

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    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

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    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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  • @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://download.sciencepg.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}
    }
    

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    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
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    JO  - International Journal of Nutrition and Food Sciences
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    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.
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