Microbiological Standards for Cheese: Survey and Viewpoint of the Canadian Health Protection Branch

Area of Science:

• Food safety microbiology
• Dairy science
• Public health regulations

Background:

• The Health Protection Branch of Health and Welfare Canada conducted a comprehensive 2-year study on cheese microbiology.
• Existing data and scientific literature were reviewed to inform the development of new standards.

Purpose of the Study:

• To establish scientifically-based microbiological standards for cheese products.
• To ensure the safety and quality of cheese for consumers.
• To provide clear guidelines for the dairy industry.

Main Methods:

• A 2-year study (1974-1976) was conducted to gather data on microbial levels in cheese.
• Microbiological analysis for total coliforms, fecal coliforms, and Staphylococcus aureus was performed.
• The International Commission on Microbiological Specifications for Foods (ICMSF) three-class acceptance plan was utilized for standard development.

Main Results:

• Proposed standards for pasteurized milk cheeses: total coliforms (m=500, M=1500), fecal coliforms (m=100, M=500), and Staphylococcus aureus (m=100, M=1000) per gram.
• Proposed standards for heat-treated or unpasteurized milk cheeses: total coliforms (m=5000, M=50,000), fecal coliforms (m=500, M=1000), and S. aureus (m=1000, M=10,000) per gram.
• The ICMSF plan allows for interpretation of analytical results considering natural variation.

Conclusions:

• The proposed microbiological standards aim to enhance cheese safety and regulatory oversight.
• Implementation of these standards will provide a framework for monitoring microbial quality in cheese production.
• The study provides a foundation for future microbiological criteria in dairy products.