Microbiological Quality of Some Dairy Products with Special Reference to the Incidence of Some Biological Hazards

Q2 Agricultural and Biological Sciences

International Journal of Dairy Science Pub Date : 2019-12-15 DOI:10.3923/ijds.2020.28.37

Samaa Youssif Mohamed, A. A. N. A. All, L. I. Ahmed, N. Soliman

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引用次数: 8

Abstract

Background and Objective: Ingestion of contaminated dairy products causes foodborne diseases (FBD) which pose a significant but often under recognized threat to public health, worldwide, consequently this study was aimed to throw light on the microbiological quality of some dairy products sold in Egyptian markets. Materials and Methods: Ninety random samples of ice cream, Ras cheese and fresh white soft cheese (30 of each) collected from dairy shops and stores in Port-Said and Giza governorates, Egypt and examined microbiologically. Results: The mean titratable acidity of ice cream, Ras cheese and fresh white soft cheese samples were (0.13, 0.43 and 0.14%), microbiological examination proved contamination of the examined samples with high numbers of aerobic mesophilic microorganisms, coliform, staphylococci, yeast, mold and anaerobic spore formers. E. coli was isolated from Ras and white fresh soft cheese with 2.9 and 4.4%, respectively. Listeria monocytogenes couldn't be isolated from all of the examined samples, while Yersinia enterocolitica was isolated from 23.3% of ice cream samples. Conclusion: Inadequate hygienic conditions of production and storage mandate the promotion of hygienic regulations and guarantee of safety from production until receiving to consumer.

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某些乳制品的微生物质量与某些生物危害的发生率

背景和目的:摄入受污染的乳制品会导致食源性疾病(FBD)，这对全世界的公共卫生构成了重大威胁，但往往是公认的威胁，因此本研究旨在阐明在埃及市场上销售的一些乳制品的微生物质量。材料和方法:从埃及塞德港省和吉萨省的乳制品店和商店随机抽取90份冰淇淋、拉斯奶酪和新鲜白软奶酪样品(各30份)，并进行微生物学检测。结果:冰淇淋、拉斯奶酪和新鲜白软奶酪样品的平均可滴定酸度分别为(0.13、0.43和0.14%)，微生物学检查表明，样品中含有大量的好氧中温微生物、大菌群、葡萄球菌、酵母、霉菌和厌氧孢子形成菌。从Ras和白色新鲜软奶酪中分离到大肠杆菌，分别为2.9和4.4%。单核增生李斯特菌不能从所有样品中分离出来，而小肠结肠炎耶尔森菌从23.3%的冰淇淋样品中分离出来。结论:生产和储存的卫生条件不充分，要求从生产到接收到消费者的卫生法规的推广和安全保障。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Science Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

3.40

自引率

0.00%

发文量

期刊介绍： International Journal of Dairy Science is dedicated to disseminate the international original research on all aspect of dairy science. International Journal of Dairy Science publishes original scientific research on all aspects of dairy science including: animal husbandry, the physiology, biochemistry and endocrinology of lactation, milk production, composition, preservation, processing and separation, biotechnology and food science, properties of milk proteins and other components, dairy products such as cheese, fermented milks and spreads, relevant studies in bacteriology, enzymology and immunology, the use of milk products in other foods; and the development of methods relevant to these subjects.