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Original Article

AJVS. 2016; 48(2): 91-95


Toxic-infectious Bacteria in Raw Milk and Soft Cheese in Local Markets

Ashraf M. Nazem, Youssef S. Abdelshahid, Sally A. Abdel Aleem.


Abstract

The present study has been conceding to detect some toxicoinfectious bacteria in raw milk and white soft cheese in local markets. A total of 100 raw cow milk samples and 90 white soft cheese samples were collected from street–vendors at Alexandria Governorate, Egypt. They were examined organoleptically , Storch’s test was done to all raw milk samples for detection of heat treatment. The samples were examined bacteriologically for Total coliforms count, clostridium spores count , Bacillus cereus, Clostridium perfringens, and E. coli O157:H7. The mean value of Coliforms, clostridia spores, Bacillus cereus, Clostridium perfringens, and E. coli O157:H7 were 2.4x106 ± 1.2x106, 5.1x103 ± 0.11x102, 9.11x102± 4.8x102,0. 63x10 ± 0.01x10, and 0.3x10±0.001x10 respectively in raw milk while in white soft cheese the respective values were 3.3x105 ± 1.8x105, 3.13x102 ± 6.4x10, 3.3x103 ± 0.15x103 , 9.38 x10±0.015x10, and 0. The hygienic and health importance of these toxicoinfectious bacteria were discussed.

Key words: Key words: cow raw milk, white soft cheese, toxicoinfectious bacteria, Bacillus cereus, clostridium spores, Clostridium perfringens, Coliforms, and E. coli O157:H7.






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