Microbial criteria for evaluation of locally manufactured mozzarella cheese

Abstract EN

Mozzarella cheese consumption increased markedly in Egypt during the last decade.

One hundred random samples of locally manufactured Mozzarella cheese (50 packed and 50 unpacked) were collected from groceries and supermarkets at Kafr El-Sheikh and Alexandria provinces.

The mean log counts of Coliforms, S.aureus, yeast and mold were 3.42 ± 0.65 and 3.75 ± 0.53; 2.85 ± 0.47 and 3.09 ± 0.54; 3.90 ± 0.43 and 4.01 ± 0.45; 2.49 ± 0.37 and 2.79 ± 0.39 for packed and unpacked locally manufactured Mozzarella cheese samples, respectively.

There is a significant difference between two types of locally manufactured Mozzarella cheese samples at P<0.05 in all counts.

Most of examined samples were not compatible with Egyptian standards (1008-14 /2005).

Sero daignosis of E.

coli isolated from examined samples of packed and unpacked mozzarella cheese were 2(20%), 1(10%) O127:H6; 1 (10%), 0 (0%) O153:H2; 1 (10%), 1 (10%) O55:H7; 1(10%), 1(10%) O111:H2; 1 (10%), 1(10%) O91:H21; 2(30%), 1(10%) untypable, respectively.

The economic and public health significance of isolated M.Os were discussed.

In conclusion, it was observed that the hygienic quality of Mozzarella cheeses sold in dairy shops in Alexandria was low and does not have enough assurance in terms of public health.

These results emphasize the need for applying strict hygienic practices, efficient heat treatment, and applying HACCP system.