Prevalence of faecal coliforms in white soft chest at kafr el-sheikh governorate with special reference to enteropathogenic e. coli

Abstract EN

One hundred and twenty samples of cheese [(Kareish, Damietta, (30 of each).

Double cream (20 samples) and other types of soft white cheese (factory A, factory B, factory C, and factory D, 10 of each)] were collected from dairy shops, supermarkets and markets different localities of Kafr El-Sheikh Governorate.

Collected samples were subjected for chemical and bacteriological examination to determine faecal coliforms and identification of entero pathogenic E.

coli.

Chemical examinations could be examined (acidity % ranged from 1.17 to 2.42 in all types of examined cheese while pH value ranged from 3.66 to 5.51 and salt % were ranged from 2.94 to 4.61%.

Faecal coliforms could be detected in 93.3, 76.7, 75, 100, 100, 70 and 70% of the examined samples of Kareish, cheese Damietta cheese, double cream cheese, factory A, factory B, factory C, and factory D, respectively.

The corresponding means of faecal coliforms counts per gram were 2.94 x 103 , 1.41 x1 103, 1.33 x 103, 1.33 x 103, 2.60 x 103, 1.95 x 103, 1.3 x 103 and 2.47 x 133.

The obtained results reveal that E.

coli, entroobacter cloacae, Ent.

Aerogenes, Ent.

Agglomerans, K.

pneumoniae, K.

rhinoscleromatis, K.

ozaenae, Cit.

freundii, Cit.

diversus were isolated with the percentage of 50, 7.1, 7.1, 10.8, 3.6, 7.1, 0, 7.1 and 7.1 from Kareish cheese.

34.8, 0, 13, 0, 21.7, 8.7, 4.3, 8.7 and 8.7 from Damietta cheese, 26.7, 6.7, 0, 13.3, 20, 0, 13.3, 13.3 and 6.7 from double cream cheese, 20.6, 0, 14.7, 0, 20.6, 11.8, 11.8, 11.8 and 8.8 from other types of soft white cheese.

Incidence of isolates pathogenic E.

coli in examined samples were 36.6, 20, 15 and 10% for other types of cheese respectively.

Serological typing of isolated pathogenic E.

coli Strains revealed identification of 24 strains belonged to 8 different sero types (Table 4).