Anaerobic bacteria in milk and some dairy products with special referencs to stormy fermenter species

Abstract EN

A total of one hundred random samples of raw milk , milk powder, baby food, processed cheese and Ras cheese (20 samples each) were collected from different shops and supermarkets in Mansoura city to be examined for stormy fementer Clostridia species.

The incidence of stormy fermenter Clostridia was 15%, 40%, 50%, 75% and 30% in examined raw milk, milk powder, baby food, processed cheese and Ras cheese samples respectively.

while the mean count was 43.67±S.E.14.2/ml raw milk, 25.50 ±S.E.

4.45/ml of reconstituted milk powder,28±S.E.3.13/g processed cheese and 14.16 ±S.E.

2.58/g of rass cheese samples respectively.

The isolated strains from raw milk samples were identified as C.perfringens (100%) while the isolated orgamisms from milk powder were six strains of C.perfringens (75%)and two strains of C.butyricum (25%).The isolated Clostridia from baby food were identified as C.perfringens (70%) and C.butyricum (30%) while from processed cheese were identified as C.perfringens (46.7%), C.butyricum (33.3%), C.septicum (13.3%) and C.chauvoei (6.7%).

Three strains of C.perfringens (50%) and one strain of each C.butyricum (16.7%), C.septicum (16.7%) and C.sphenoides (16.7%) were detected in the examined Ras cheese samples.

The public health and economic importance of isolated Clostridia spp.

as well as recommendation for preventing and minimizing the microbial contamination of dairy products were also discussed.