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Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings
Donald W Warburton1, Karl F Weiss1
1Bureau of Microbial Hazards, Food Directorate, Health Protection Branch, Health and Welfare Canada, Tunney's Pasture, Ottawa, Ontario, Canada, K1A 0L2.
Abstract:
A study conducted in 1984-1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli , Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.
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