Department of Food Processing Technology

Permanent URI for this collectionhttps://cris.hit.ac.zw/handle/123456789/18

Browse

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    An investigation on the causes of Escherichia coli and coliform contamination of cheddar cheese and how to reduce the problem
    (International Journal of Nutrition and Food Sciences, 2014-09-20) Kwenda, Amanda; Nyahada, Moses; Musengi, Amos; Mudyiwa, Misheck; Muredzi, Perkins
    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.