Occurrence of some microorganisms in relation to public health in kareish cheese [with 4 tables]

Fifty random samples of Kareish cheese were collected from local markets in Dakahlia Province, Egypt during spring of 2005 to be examined chemically and bacteriologically. The mean acidity%, moisture% and sodium chloride% of examined kareish cheese samples were 1.5, 61.2 and 5.4 respectively. While, the mean counts/g of examined samples for Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Enterococci were 3.8x10[3], 3.4x10[4], 1.8x10[4], 1.9x10[2] and 5.7x10[6] respectively. Yersinia enterocolitica was isolated from 4% of examined kareish cheese samples, while Salmonellae failed to be detected. Significant correlation was found between acidity%, moisture% sodium chloride% and different bacterial counts in kareish cheese. The public health importance of the isolated organisms as well as sanitary measures for improving the quality of kareish cheese were discussed

Incidence of aeromonas species in pasteurized milk

Eighty five random samples [500 ml each] of pasteurized milk, collected from supermarkets and dairy shops in Sharkia province, Egypt, were examined for the presence of Aeromonas species. Aeromonas species could be detected in 12.9% of pasteurized milk samples, with a mean value of 1.2 x 10[3] / ml [36.7 x 10[3]]. Aeromonas species isolated from pasteurized milk were Aeromonas caviae [11.8%], Aeromonas hydrophila [9.4%] and Aeromonas sobria [3.5%]. The public health importance of Aeromonas species as well as the suggestive measures for improving the quality of pasteurized milk and to safeguard the consumers were discussed

Aflatoxin M1 in camels milk

Twenty-four samples of raw camel's milk were collected from she camels, in part of the north western coastal desert. The collected samples were analyzed for detection of aflatoxin M1. Aflatoxin M1 was detected in 25% of camel's milk samples, with a mean value of 0.55 mug/L [0.3-0.85]. The public health importance of aflatoxin M1 and the control measures to safeguard the consumers from exposure to aflatoxins were discussed

Hygienic status of raw ewe's milk

Thirty samples of ewe's milk collected from apparently healthy ewes in the North Western Coastal Desert of Egypt, were examined microbiologically. The mean acidity% was 0.14% while the mean values of total bacterial count, coliforms, fecal coliforms, staphylococci, yeasts and molds were 8.2 x 10 4, 6.2 x 10 2, 2.4 x 10 2, 1.3 x 10 3, 4.1 x 10 2 and 6 x 10 ml, respectively. Escherichia coli, Enterobacter cloacae, Ent. agglomerans, Klebsiella oxytoca, Kl. pneumoniae, Citrobacter freundii, Staphylococcus aureus and Staph. epidermidis could be isolated with percentage varied from 10.1% to 20%. Suggestive control measures for improving the hygienic quality of ewe's milk were discussed

Effect of heat treatment on milk contaminated with diazinon as an environmental pollutant

The present study was designed to throw light on monitoring Diazinon residues in milk of lactating cows sprayed once with diazinon as 0.1% solution of Neocidol as well as on the effect of heat operations on these residues in accordance to its level in fresh milk within a withdrawal study. Depletion of Diazinon residues in milk was monitored 1, 7 and 15 days following exposure. Diazinon appeared in the milk during the first milking 24 hours post-spraying in fresh milk, exceeding the in-term tolerance established by FAO/WHO. A substantial portion of Diazinon incorporated in fresh milk was converted to metabolite and disappeared during heat processes. Authors attributed most of the pesticide loss to removal associated with leaching of the fats in milk. The disappearance order of Diazinon as a result of pasteurization at 62.8C for 30 min. or boiling for 60 seconds in comparison to the concentration in fresh milk was boiling > pasteurization. In respect to the withdrawal study, the occurrence and incidence of Diazinon residues in milk had been largely lacking. It was no longer present 15 days after exposure