التلوث الجرثومي للجبن الأبيض الطري المحلي في محافظة نينوى

الملخص EN

The study included the isolation and identification of the contaminating bacteria of the local cheese in Mosul as (110) samples of cheese were collected from the local markets.

The study showed that the contamination rate was (100 %) most of them were related to enterobacteriaceae which represent (80 %).

(16.66 %) were related to Staphylococci, while Listeria mocnocytogenes represent (1.7 %), Brucella melitensis forming (1.7 %), among the enterobacteriaceae were (3.1 %) Yersinia enterocolitica.

The ability of some pathogenic bacteria transmitted through contaminated cheese to produce enzymes as Lecithinase, Lipase and Protease.

The results showed the ability of L.

monocytogenes to produce Lecithinase, Lipase and Protease.

Br.

Melitensis isolates were unable to produce them, Y.

enterocolitica isolates were capable of producing Lipase only.