EI-Tahan, M., Sedik, M., EI Tahan, F. (2004). MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE. Journal of Agricultural Chemistry and Biotechnology, 29(2), 879-889. doi: 10.21608/jacb.2004.242499
M. H. EI-Tahan; M. Z. Sedik; F. H. EI Tahan. "MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE". Journal of Agricultural Chemistry and Biotechnology, 29, 2, 2004, 879-889. doi: 10.21608/jacb.2004.242499
EI-Tahan, M., Sedik, M., EI Tahan, F. (2004). 'MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE', Journal of Agricultural Chemistry and Biotechnology, 29(2), pp. 879-889. doi: 10.21608/jacb.2004.242499
EI-Tahan, M., Sedik, M., EI Tahan, F. MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE. Journal of Agricultural Chemistry and Biotechnology, 2004; 29(2): 879-889. doi: 10.21608/jacb.2004.242499
MICROBIOLOGICAL QUALITY OF AND INCIDENCE PATHOGENIC BACTERIA IN SOME TYPES OF CHEESE
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.
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