Occurrence of some pathogenic microorganisms in kareish cheese and their public health significance

Abstract EN

Fifty random samples of Kareish cheese were collected from different localities in Bani-suef Governorate.

All samples were examined chemically for acidity, salt and moisture percent and bacteriologically for the presence of Escherichia coli, Staphylococcus aurous, Enterococci, Bacillus cereus, Clostridium perfringens, Yersinia enterocolitica, and Salmonella and Sheila species.

The obtained results revealed that the mean values of acidity, salt and moisture % were 1.63 ± 0.095 3.55 ± 0.299 and 58.54 ± 0.599 in the examined kareish cheese samples, respectively.

Escherichia coli, Staphylococcus aureus, Enterococci, Bacillus cereus, Clostridium perfringens were recovered from 16 (32 %), 12(24 %), 46 (92 %), 25 (50 %) and 3 (6 %) with a mean value of 4.86 x 102 ± 4.21 x 10 2, 4.84 x 10 5 ± 2.91 x 10 5, 3.74 x 10 6 ± 1.55 x 10 6, 7.08 x 10 4 ± 2.61 x 10 4 and 9.5 x 10 1 ± 7.37 x 10 of the examined samples , respectively.

Yersinia enterocolitica could be isolated from 12 % of the examined samples.

Salmonella and Shigella species could not be detected in any of the examined samples.

The isolated Escherichia coli were examined for serological identification, Enterotoxigenicity and the susceptibility of the isolated serovars to various chemotherapeutic agents.

The public health significance and economic importance of the isolated organisms and the recommendations to be followed in the processing, handling and storage of such dairy product were discussed.