Hazard Analysis of Ras Cheese in Egyptian Delta Governorates | ||
| Journal of Sustainable Agricultural and Environmental Sciences | ||
| Article 10, Volume 2, Issue 1, January 2023, Pages 130-156 PDF (1.08 M) | ||
| Document Type: Original research paper | ||
| DOI: 10.21608/jsaes.2023.198277.1026 | ||
| Author | ||
| abdallah medhat eldenary* | ||
| Food Science & Technology Department, Tanta University, Egypt; | ||
| Abstract | ||
| Ras cheese is the most important and most common hard cheeses in Egypt, it has favorable taste and rich nutritional values. It makes about 20% of cheese production. This study was conducted to survey the hazards in kafr Elsheikh and Gharbia governorates and develop HACCP plan as a preventive control. Ten Ras cheese samples were collected from each governorate and Physiochemical, microbial analysis were achieved. The average of moisture content was 35.57% In addition; the average of Fat and protein % in all samples were 33.53 % and 23.27% respectively with no significant differences. Ash and salt content of all samples were 4.23± 0.052 and 3.56± 0.043 % respectively. Physical hazards were also measured and listed. Moreover, Biogenic amines (Histamine, Tyramine, Putrescine, and Cadaverine) were detected with highly significant different between the tested samples and high level than limits. Aflatoxin M1 average was 51.46 ng/kg in 60 % of samples, these values were higher than The European Union limit for AFM1 in dairy products (25 ng/kg) EC, (2010). Pesticides and progesterone residue were detected, and appeared higher values in most samples than allowable. Some samples were contaminated with residue of heavy metals. The microbial analysis of TBC, yeast & mold, and Coliform were higher than Egyptian standards (1007-5/2005). In most, samples some pathogenic bacteria including Bacillus cereus, Clostridium sp., Salmonella sp., Campylobacter sp., Staphylococcus aureus, and Listeria monocytogenes were determined with unallowable numbers. Finally, we recommended HACCP plan to reduce microbial, chemical, and physical hazards to produce safe Ras cheese. | ||
| Keywords | ||
| Ras cheese; HACCP; Hazards; Pathogenic bacteria; Food safety | ||
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