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Bateriological Examination of Egg Products, 1965
The following types of Salmonellae were isolated during routine sampling
of egg products during 1965:—
Country or Origin Organism No. of samples
China Salmonella meleagridis 2
Salmonella thompson 1
Denmark Salmonella senftenberg 18
Holland Salmonella anatum 3
Salmonella bareilly 11
Salmonella enteritidis 1
Salmonella oranienburg 5
Salmonella panama 1
Salmonella thompson 3
Salmonella typhi-murium 5
Poland Salmonella typhi-murium 1
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New Zealand Second Grade Cheese
Two hundred and eighteen samples of New Zealand second grade cheese
were submitted for bacteriological examination during 1965 with the following
results:
Coagulase-positive staphylococci No. of samples
Not found 138
Less than 500 per gram 22
500—50,000 per gram 31
50,000—500,000 per gram 18
500,000—1,000,000 per gram 6
Over 1,000,000 per gram 3
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Brands with counts in excess of 500,000 per gram were destroyed. The
remainder of the cheese was allowed to go for processing.
Other Imported Foodstuffs
The following action was taken: —
Food
Examined
Result of
Examination
Action taken
Beetroot Soup Label found to be incorrect Released with warning to
importer
Blackcurrant Juice Label did not state vitamin Released with warning to
content importer
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