Detection of Escherichia, Salmonella, Shigella, Staphylococcus and Yersinia in "kesong puti" from Cavite province [Philippines]
1997
Barraquio, V.L. | Villanueva, D.C. | Almazan, E.N. (Philippines Univ. Los Banos, College, Laguna (Philippines). Dairy Training and Research Inst.)
"Kesong puti" samples from Cavite Province [Philippines] were studied for the presence of pathogenic bacteria: Escherichia, Salmonella, Shigella, Staphylococcus and Yersinia. High bacterial counts were obtained with values ranging from 2.2 to 5.1 x 10 raised to the 8th power cfu/g for total bacteria, 1.0 x 10 raised to the 6th power cfu/g for coliforms and 1.3 x 10 raised to the 4th power to 5.6 x 10 raised to the 6th power cfu/g for yeasts and molds. E. coli Migula and Staphylococcus aureus Rosenbach were found in the cheese samples. No Salmonella, Shigella and Yersinia were detected. The high microbial counts of the "kesong puti" samples were attributed to unhygienic practices during processing and handling as well as the high moisture content of the cheese which favored growth of containing microorganisms
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