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Microbial Standards for Cheese: The Canadian Approach¹

Food Research Institute, Ottawa, Ontario, Canada K1A OC6

ABSTRACT

In Canada there are two jurisdictions concerned with and active in setting microbial standards to cheese. These are the Montreal Urban Community (MUC), a municipal government, and the Health Protection Branch of the Federal Department of National Health and Welfare (HPB).

About 3 yr ago MUC instituted a regulation which placed a limit of one coliform per gram of cheese made from pasteurized milk. This has created considerable interest in Canada in the cheese industry and among the federal health authorities.

The federal health people have over the years maintained a watch on the quality of cheese as well as on all other foods. On several occasions they have found samples of cheese that were far from satisfactory. The Food and Drug Act and Regulations of Canada has an omnibus clause that prohibits the sale of food that: a) has in or upon it any poisonous or harmful substance; b) is unfit for human consumption; c) consists in whole or in part of any filthy, putrid, disgusting, rotten, decomposed, or diseased animal or vegetable substance; d) is adulterated; or e) was manufactured, prepared, preserved, packaged, or stored under unsanitary conditions.

¹ Contribution No. 345 from the Food Research Institute.