Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings
1986 ◽
Vol 49
(8)
◽
pp. 621-622
◽
Keyword(s):
A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.
1987 ◽
Vol 50
(2)
◽
pp. 136-140
◽
1992 ◽
Vol 55
(3)
◽
pp. 208-210
◽
1988 ◽
Vol 51
(5)
◽
pp. 397-401
◽
Keyword(s):
1983 ◽
Vol 46
(11)
◽
pp. 978-981
◽
1986 ◽
Vol 49
(3)
◽
pp. 229-230
◽
2009 ◽
Vol 72
(1)
◽
pp. 197-201
◽
2018 ◽
Vol XX
(6)
◽
pp. 147-153