MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE | ||
| Journal of Agricultural Chemistry and Biotechnology | ||
| Article 5, Volume 29, Issue 2, February 2004, Pages 879-889 PDF (1.14 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jacb.2004.242499 | ||
| Authors | ||
| M. H. EI-Tahan1; M. Z. Sedik2; F. H. EI Tahan3 | ||
| 1Central Lab. for Food and Feed, Agric. Research Center | ||
| 2Faculty of Agriculture, Cairo University | ||
| 3Animal Health Institute, Agric. Hesuarch Center. | ||
| Abstract | ||
| A total of 125 samples represent various kinds of cheese: Karish, Egyptian Cheddar, Imported Cheddar, Romey chess e and Goat milk cheese were tested for coliform count, faecal coliform, E coli, enterococci, Listeria spp., Listeria monocytogenes and Salmonella. Coliform covnt average in Karish, Egyptian Cheddar. Romey and Goat milk cheese were 4100 cf Ig, 360 cfulg, 290 cfu/g and 3800 cfu/g, respectively. Averages of faecal coliform count detected in Karish, Romey, Goat milk cheese were 240 cfu/g, 500 cfu/g and 400 .;fulg, respectively. While E coli detected only in 2 kinds of cheese, Karish and Goat milk cheese. On the other hand the average of enterococci count were 4500 cfu/g, 610 cfu/g, 560 cfu/g and 700 cfu/g in Karish, Egyptian Cheddar, Romey and Goat milk cheese, respectively. At the same time coliform, faecal coliform, E coli and enterococci not detected in Imported Cheddar. The percentage of isolation of pathogenic, Listeria spp. and_Listeria monocytogenes were detected in 40.0 to 611.0% and 12.0 to 60.0% of all types of cheese tested, while Salmonella spp. detected only in 16% of Karish cheese samples. | ||
| Keywords | ||
| Karish cheese; Romey cheese; Enterococci; Listeria; Coliform; Salmomella | ||
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