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APPENDIX
SAMPLES TAKEN OF NEW ZEALAND 2nd GRADE CHEESE
1. 91 samples were taken in the first instance with the following
results:—
Coagulase-positive staphylococci Samples Phage-typing
patterns
Not found 19
Less than 500 per gm. 10 42D —2 samples
500—50,000 per gm. 10 42D—3 samples
50,000 —500,000 per gm 8 42D—4 samples
500,000-1 million per gm. 2 42D-1 sample
1 million—2 million per gm. 7 42D—2 samples
2 million- 5O million per gm. 18 42D —5 samples
50 million—200 million per gm. 13 42D—6 samples
200 million-5OO million per gm. 4 42D—2 samples
91
Staphylococci with other phage-typing patterns were found in
addition to 42D and 2 samples were untypable by phage. Phagetyping
was carried out on only 41 cultures.
2. Brands with counts of less then 2 million per gm. were released
under the following conditions:—
Less than 50,000 Unconditional processing
To 500,000 20% processing
To 1,000,000 0% processing
To 2,000,000 5% processing
3. In addition 100% sampling was carried out on three brands,
with the following results: (No phage types supplied)
Brand 1—33 samples taken
Less than 50,000 per gm. 2
50,000 —1 million per gm. 2
1 million—2 million per gm. 1
2 million—50 million per gm. 15
50 million —200 million per gm. 9
200 million—500 million per gm. 3
Over 500 million per gm. (600 million) 1
33