STUDIES ON KAREISH CHEESE IN UPPER EGYPT II- MICROBIOLOGICAL STUDIES

Document Type : Research article

Authors

Dept. of Animal Hygiene and Preventive Medicine, Faculty of Vet. Med., Assiut University.

Abstract

One hundred random samp < /strong>les of fresh and p < /strong>ick led kareish cheese (50 each) collected from Assiut markets, were subjected to bacteriolo gical tests to determine their sanitary cond itions. The total colony and yeast & mold counts Per gram gf fresh kareisk cheese ranged between 282109 and 86 2106 and from 103 x10° to 35x 102, resp < /strong>ectively, while the counts in p < /strong>icki ed kareish cheese ranged from 230 105 to 93x 102 and from 450 x103 to 1 x 107 ,respectively. Coliform titre in fresh and p < /strong>ickled kareish cheese samp < /strong>les ranged from 10-1 to 10-9 and from 10-1 to 10-5 with a mean value of 10-5 68, and 10-2.25, respectively. The incidence percentage of E.coli and Strept. faecalis in fresh cheese samp < /strong>les was 76 and 18, while in pickled cheese was 28 and 12,re spectively. Haemolytic staph. aureus could be detected in 4% of fresh cheese samp < /strong>les. Anaerobes could be isolated from 60% of fresh cheese samp < /strong>les and from 40% of p < /strong>ickled cheese Samp < /strong>les.