Food Safety: Cheese Coleslaw

Food safety is vital factor to all human beings in the world. It is therefore important to have quality and good food for human consumption. When dealing with food for human consumption you should take great care. Processing and storage determines the quality of food we eat in every day. We should have proper processing and adequate refrigeration. Hilslop N and others (2007) reported that food hygiene is very important for ready to eat food. He further defines” aerobic colony count (ACC) as the total number of bacteria able to grow in an oxygenated or aerobic environment. It is one of the most common tests applied to indicate the microbial quality, not safety, of food”

Cheese coleslaw is a type of salad which is prepared using half white cabbage, one large red onion, two carrots peeled, 300 ml crème fraiche, 200 ml mayonnaise,175g mature cheddar grated and tbsp. mild mustard. If we keep food under poor refrigeration, pathogens and bacteria causing organisms might cause food poisoning. People opt to keep cheese coleslaw for some days ranging from 0 – 9 days. They might keep this food in fridges and deep freezers.

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Hilslop N and others (2007) reported that microbiological quality for ready to eat using three methods.

He can classify microbiological quality for ready-to-eat food using three methods.

  1. Satisfactory: The test indicate if food is good microbiological quality for human consumption. At this class food is good to human consumption.
  2. Borderline: At this class food lies between upper limit of acceptability and food at this class might cause public health problems and more risk to human who consume them.
  3. Unsatisfactory: For this case of aerobic colony county indicate high count in this food. In this category food is not good for human consumption.

We use microbiological guidelines to identify criteria for ready to eat food in general aerobic colony count. (ACC)

Aerobic colony count is the total number of bacteria able to grow in an aerobic environment in moderate temperature. To add on this ACC can provide more general information about the remaining life time of food in question.ACC of different foods depends on the type of food you want to test.Cheese coleslaw ACC depends on the number of days you store food and your storage method. The more days you store your food the higher the ACC increases. Choice appropriate method for storing your ready-to-eat food.

Steinkraus KH (2002) reported that enterobacteriaceae is used to assess the general food hygiene. Production and processing of this food determines if food is good for human consumption. Some members of enterobacteriaceae can result to formation of histamine as result of poor processing and inadequate refrigeration.

Lactobacillus is a genus of gram-positive, facultative anaerobic or microaerophillic, rod –shaped, on-spore-forming bacteria.

Smith JB and others (1999) defined, a mould and yeast is a fungus that grows in the form of multicellular filaments. This what causes food decay to variety of foods. It is important to ensure your foods are properly processed and have adequate refrigeration.

Spally MR and others (1989) reported that many microorganisms that cause yeast and moulds require oxygen to is therefore important to ensure you have proper processing and adequate refrigeration to inhibit their production.

In conclusion it is therefore important to note that in order to have quality and health food for human consumption, proper processing should be employed to all types of foods. Also consumes should ensure adequate storage is applied for easily perishable type of food. Food safety is an important factor and produces and government should also employ adequate measure and ensure the rights of the consumes is attained. Also consumes should not keep food for long time. Ensure you buy enough food you can consume within a shorter time to avoid food decay. Fresh food is advisable to all consumes because no moulds and yeast has grown.



Smith JB, Jones LB, Rackly KR.1999.Maillard browning in apples.J Food Sci 64:512-8.

Form of citation in text: (Smith and others 1999)

Steinkraus KH.2002.Fermentation in world food processing. Comp Rev Food Sci Food safety [serial online].

1:23-32. Available from IFT ( Posted Apr 1, 2002

Spally MR, Morgan SS.1989. Methods of food analysis. 2nd Ed. New York: Elsevier. 682 p.

Form of citation in text: (Spally and Morgan 1989).

Hilslop N., Phan P.(2007). Microbiological guidelines for ready –to-eat foods: A Guide for Environmental public health professionals. Environmental Health Review, 37-42.