valley ranch
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Escherichia coli or E. coli
is a gram negative organism that comes in a variety of strains.
While E. coli {non toxigenic} may be present in Fresh milk and cause little concern~
When found in processed milk is a cause for great concern. The reason is the presents in processed milk by products, is inoculation, contamination!
E. coli present
on a pasteurized milk or cheese is a sure sign that insanitary
conditions have occurred, whether it be poor sanitation of
machinery or the unwashed hands of an employee. So, the
presence of E. coli can be used as an indicator that there is an
increased probability of pathogenic bacteria in that product.
--------------------------------------------------------------------------------
Most people associate the term
E. coli with the E. coli O157:H7 strain which is infectious and
known for causing severe illnesses, but the vast majority of E. coli
strains are actually harmless.
---------------------------------------------------------------------------------
Given that non-toxigenic
E. coli
is not infectious many in the
dairy industry may be wondering why the Food and Drug
Administration (FDA) has shown a great deal of concern
regarding non-toxigenic E. coli in cheese. The reason for this is
grounded in the biology of non-toxigenic E. coli and the fact
that the presence of a non-toxic strain serves as an indicator
for an increased probability of contamination from
pathogenic bacteria as well.
is a gram negative organism that comes in a variety of strains.
While E. coli {non toxigenic} may be present in Fresh milk and cause little concern~
When found in processed milk is a cause for great concern. The reason is the presents in processed milk by products, is inoculation, contamination!
E. coli present
on a pasteurized milk or cheese is a sure sign that insanitary
conditions have occurred, whether it be poor sanitation of
machinery or the unwashed hands of an employee. So, the
presence of E. coli can be used as an indicator that there is an
increased probability of pathogenic bacteria in that product.
--------------------------------------------------------------------------------
Most people associate the term
E. coli with the E. coli O157:H7 strain which is infectious and
known for causing severe illnesses, but the vast majority of E. coli
strains are actually harmless.
---------------------------------------------------------------------------------
Given that non-toxigenic
E. coli
is not infectious many in the
dairy industry may be wondering why the Food and Drug
Administration (FDA) has shown a great deal of concern
regarding non-toxigenic E. coli in cheese. The reason for this is
grounded in the biology of non-toxigenic E. coli and the fact
that the presence of a non-toxic strain serves as an indicator
for an increased probability of contamination from
pathogenic bacteria as well.
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