SALMONELLA TYPHIMURIUM FOOD INFECTION FROM COLBY CHEESE

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Abstract
Prior to World War II cheddar and similar cheese were reported very rarely as a source of infection in disease. In 1923 Rich1 reported an epidemic of typhoid traced to cheddar cheese which occurred in Michigan. In 1928 Wade2 reported an outbreak of typhoid in Minnesota traced to a similar type of cheese. Other typhoid epidemics in which cheddar cheese was incriminated have been reported by Bowman,3 Meyer,4 Menzies5 and Rice.6 Although there are a number of outbreaks of food infection due to Salmonella typhimurium reported in the literature, none definitely traceable to cheese could be found. Several investigators have carried on studies concerning the longevity of Eberthella typhosa in artificially infected cheese. Wade2 was able to obtain viable Eberthella typhosa organisms from cheddar cheese for a period of thirty-four to thirty-six days when the cheese was held at 60 F. Campbell7

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