Microbial Assessment and Prevalence of Foodborne Pathogens in Natural Cheeses in Japan

Table 1

Coliform-positive rates in the different types of cheese and packaging.

Cheese types	Package types (% of coliform positive)							Total
	AF/other^a	Paper A^b	Paper B^c	Plastic A^d	Plastic B^e	Plastic C^f	Can
Soft	1/5 (20.0)	5/5 (100.0)	7/22 (31.8)	3/16 (18.8)	2/8 (25.0)	0/9 (0.0)	0/1 (0.0)	18/66 (27.3)
Semi-hard	0	0	0	3/32 (9.4)	0/1 (0)	0	0	3/33 (9.1)
Hard	0	0	0	4/27 (14.8)	0	0	0	4/27 (14.8)
Total	1/5 (20.0)	5/5 (100.0)	7/22 (31.8)	10/75 (13.3)	2/9 (22.2)	0/9 (0.0)	0/1 (0.0)	25/126 (19.8)

aPrimary packaging: aluminum foil wrap, secondary: none, plastic bag or wooden box.
bPaper wrapping only.
cPrimary packaging: paper, secondary: carbon box, wooden box or plastic bag.
dPlastic vacuum seal.
ePlastic film wrapping.
fPlastic container.