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421. Haemolytic streptococci in cheese

Published online by Cambridge University Press:  01 June 2009

C. L. Hannay  and
L. G. Newland
C. L. Hannay
Affiliation:
National Institute for Research in Dairying, University of Reading
L. G. Newland
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

In a paper by Mattick & Shattock (1) it is stated that: ‘The suspicion exists in the minds of those who investigated cases of gastro-enteritis that streptococci of the faecal type isolated from suspected cheese may have been responsible for the disease.’ They examined thirty cheeses and found that the faecal types of streptococci were common, and that the haemolytic varieties were rare. Since then the question has arisen as to the identity of the haemolytic streptococci found in cheese examined for the presence of the pathogenic streptococci. While we have never had occasion to examine cheese suspected of harbouring pathogenic organisms, the presence of haemolytic varieties of streptococci, their identity, and their role in cheese œcology is of general interest.

Type
Original Articles
Information
Journal of Dairy Research , Volume 17 , Issue 2 , June 1950 , pp. 206 - 208
Copyright
Copyright © Proprietors of Journal of Dairy Research 1950

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References

REFERENCES

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