Table 10.
Levels of E. coli detected as part of routine monitoring of different categories of cheese prepared from unpasteurised milk
| Levels of E. coli | Number of samples tested in each cheese type (%) | |||||
|---|---|---|---|---|---|---|
| Hard | Fresh | Semi-hard | Blue | Semi-soft | Soft | |
| Satisfactory (<20 cfu/g) | 211 (84%) | 19 (58%) | 25 (71%) | 22 (39%) | 49 (61%) | 63 (50%) |
| Borderline (20 to <102 cfu/g) | 25 (10%) | 3 (9%) | 1 (3%) | 10 (18%) | 3 (4%) | 18 (14%) |
| Unsatisfactory (102 to <103 cfu/g) | 9 (4%) | 7 (21%) | 3 (9%) | 8 (14%) | 10 (13%) | 17 (14%) |
| Unsatisfactory (103 to <104 cfu/g) | 6 (2%) | 4 (12%) | 3 (9%) | 5 (9%) | 8 (10%) | 21 (17%) |
| Unsatisfactory (104 to <105 cfu/g) | 0 | 0 | 3 (9%) | 7 (12%) | 10 (13%) | 5 (4%) |
| Unsatisfactory (>105 cfu/g) | 0 | 0 | 0 | 0 | 0 | 1 (1%) |