Abstract

During the past year (2013) at Kefalos Cheese Products, pathogenic microorganisms, Escherichia coli (E.coli) in particular have been increasingly included in various types of cheeses including Cheddar cheese. E.coli outbreaks associated with consumption of different varieties of dairy products have been reported in several countries. The aim of this study was to investigate on the causes of E.coli contamination on Cheddar cheese through the application of some Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E.coli and coliform bacteria after production during the validation stage as well as at the verification stage and the average E.coli and coliform counts were statistically analyzed using the T-test. Results showed that after the implementation of the corrective measures there was a decrease in E.coli and coliform count which was compared at 5% significance level. Results presented in this study also showed that the manufacturing of Cheddar cheese at high hygienic standards improves the reduction of E.coli and other coliform related bacterial contamination of the product though the problem is not entirely eliminated.