Detection of some microorganisms of public health hazards in cheese

نوع المستند : المقالة الأصلية

المؤلفون

1 Department of Food Hygiene, Animal Health Research Institute-Assiut, Assiut, Egypt

2 Department of Food Hygiene, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt

المستخلص

In this study, the microbial quality of Domiati, Kareish, and Ras cheeses was studied. A total of 150 cheese samples were collected, and samples were analyzed for total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, yeast, and mold counts. The highest distribution of coliforms was lied in 10 - < 102 (26 %), 103 - < 104 (60 %) and 103- < 104 (32 %) in Domiati, Kareish and Ras cheese respectively, 30, 18 and 16% of fecal coliforms samples had counts of 10 - < 102, while 2, 4 and 16 % had counts of 102 - < 103, and 2, 30 and 34 % had counts of 103 - < 104. E. coli existed in 28, 28 and 37% of samples, respectively. Staph. aureus was detected in 26, 10 and 22 % of samples respectively, with average count of 1.27 x 103, 7.5 x 104 and 2.15 x 103 respectively. Yeasts were detected in 98, 96 and 52 % of samples respectively, with average count of 3.88 x 105, 3.26 x 105 and 1.04 x 104 respectively. Molds were detected in 46, 32 and 35 % of samples with average values of 3.9 x 104, 1.2 x 104 and 2.61 x 104, respectively. The presence of these organisms reflects unhygienic measures, inadequate heat treatment, using bad quality ingredients and improper sanitation during handling and storage.

الكلمات الرئيسية

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