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.