Microbiological data for brie cheese

Would any of you eat this cheese based on the microbiological data? If any references can be passed my way, specifically for Canada, that would be awesome. I'm thinking everything checks out except for the ACC, could indicate fecal contamination. What do you guys think?

 

Whole brie cheese wheel

 

Aerobic colony count (ACC @ 21C) 4 x 10⁹ CFU/g

Total coliforms 40 CFU

S. aureus (coagulase positive) 10 CFU/g

Salmonella in 25 g of product negative

Listeria monocytogenes in 25g of product 35 CFU

To be honest, why waste money testing for TVC (ACC)? its a cheese so will have a starter culture in it. Id be more worried if there was no or low level TVC!

 

Low level Listeria (you don't say if this is at EOL), mind you it is Monocytogenes!

I don't think id agree with faecal contamination though. Your Salmonella is negative so that's encouraging. I know you have colis there at a low level (do you confirm for E Coli?), but I think it's more of a hygiene issue that you have. 

 

But then, I am not a microbiologist

 

 

Caz x

Dear alheureu,

 

Cheese not my speciality (or Canada)  but the L.mono may be relevant (and so is Caz's comment).

 

What is the labelled shelf-life ?

 

Rgds / Charles.C

Think Caz analysis is pretty good.  Am not an expert on cheese.  Many of the coliforms are not pathogenic so it may not be a problem, but since there is a hit, it should be checked for E. Coli,  LM concerns me. 

Dear alheureu,

 

Canada appear to have a zero-tolerance policy (2011) for L.mono for products in category 1 which includes "soft cheeses". Brie ??

 

listeria_monocytogenes_2011-eng.pdf   1.16MB   18 downloads

 

Hopefully one of our Canadian members might know for sure.

 

Rgds / Charles.C

Thanks for the tips guys! I agree that listeria is the main concern. I am aware of the listeria policy in Canada, zero tolerance for if it grows in ready to eat and 100CFU if not growing. But because they were detected after enrichment, I think it's safe to say that I would not eat the cheese. Thanks for the links and help!