Detection of Escherichia, Salmonella, Shigella, Yersinia and Staphylococcus in kesong puti from Sta. Cruz, Laguna [Philippines]
2001
Saavedra, M.N. | Barraquio, V.L.
Kesong puti from Bagumbayan, Sta. Cruz, Laguna were studied for their possible contamination with food-borned pathogens. The cheese had an average moisture and salt content and pH of 69.7%, 2.2%, and 6.2%, respectively. High microbial counts were obtained averaging 5.5 x 10 E 5 CFU/g for coliforms, 1 x 10 E 7 CFU/g for total bacteria and 9.3 x 10 E 5 CFU/g for yeast and molds. Eight and 35 isolates reacted Escherichia coli type 1 and 2. No Salmonella and Shigella were detected in the cheese. Two of the 15 suspected Yersinia isolates showed characteristics typical of Yersinia enterococitica. Of the 36 suspected Staphylococcus isolates eight were confirmed, seven of which were Staphylococcus aureus and one Staphylococcus epidermidis. Based on these findings, pasteurization of the cheese milk and hygienic handling practices are recommended
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