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An investigation of the bacteriological quality of retail vanilla slices

Published online by Cambridge University Press:  15 May 2009

J. A. Pinegar  and
J. D. Buxton
J. A. Pinegar
Affiliation:
Public Health Laboratory, Leeds
J. D. Buxton
Affiliation:
Department of Environmental Health, Leeds City Council
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Summary

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One hundred and thirty-three vanilla slices, purchased from shops in the West Yorkshire Metropolitan County, were examined to determine the numbers and types of bacteria present at the time of purchase. The surface colony count at 37 °C was > 103/g in 67/133 (50%) of the samples examined, Bacillus cereus being found at that concentration in 21·8%, coliform bacilli including E. coli in 5·3%, Staphylococcus aureus in 3·0% and Streptococcus faecalis in 0·8%. Thirty-four strains of B. cereus were serotyped and 11 (32%) of these were typable with the sera available.

Preparation of custard mixes in the laboratory suggests that the milk or milk powder used in the mix may be the major source of B. cereus in the final product. Many of the present methods of manufacture, distribution and storage allow organisms present in the custard at manufacture the opportunity to multiply and possibly reach numbers which present a risk of food poisoning.

Type
Research Article
Information
Journal of Hygiene , Volume 78 , Issue 3 , June 1977 , pp. 387 - 394
Copyright
Copyright © Cambridge University Press 1977

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