Prevalence of mould and yeast in some dairy products sold in Menofia Governorate

A total of one hundred samples [25 each] of milk powder, yogurt, cheddar cheese and Ras cheese were collected from dairy shops and super markets in Menofia Governorate. Each sample was divided into two parts, one part for mycological studies and the other part for aflatoxins. Our results revealed that, the mould and yeast could be detected in all examined samples of milk powder, yoghurt, cheddar cheese and Ras cheese with mean count values of 8.3x 10[2] +/- 0.2xl0[2], 6.9x10 +/- 0.4x 10, 5.3x 10[3] +/- 2.3x10[2 and 4.1x10[3] +/- l.6x10[2] for mould and 0.5x 10[2] +/- 1.1x10, l.4x10[2] +/- 0.5x 10[2], 6.5x10[4]0 +/- .4x10[4] and 5.4x 10[3] 1 +/- .1xl0[3] for yeasts respectively. Mould and yeast were isolated at varying percentages from all examined samples The mould genera were, Asprigallus spp, Alternana spp, Penicilhum spp, Cladosporium spp, Mucor spp and Rhizopus spp. While yeast genera were Candida spp, Rhodotorula spp, Saccharomyces spp and Torulopsis. Aflatoxin M1 residues were detected in 16%, 16%, 32% and 44% of examined milk powder, yoghurt, cheddar cheese and Ras cheese samples respectively. Aflatoxin B1 residues were detected in 12%, 52% and 48% of examined milk powder, cheddar cheese and Ras cheese samples respectively. On the other hand, Aflatoxin B2 were detected in 12%, 24% and 12% of examined milk powder, cheddar cheese and Ras cheese samples respectively. From the present investigation it could be concluded that, feeding of dairy animals with aflatoxins free feedstuff, using high quality raw milk strict hygienic measures during manufacture, packing and distribution, proper personal hygiene, adequate cleaning and sanitation of dairy equipments and proper refrigeration are vital elements in the production of high quality dairy products

Occurrence of some enteric pathogens in raw milk and some dairy products

110 samples of dairy products were collected from different localities and farmer's houses [40 raw milk samples, 20 raw cream samples, 30 Kariesh cheese samples and 20 yoghurt samples]. Samples were examined microbiologically for the presence of enteric pathogens. In raw milk, E. coli, Shigella dysenteriae, Salmonella enterica indiana gr. B [04, 12-H, Z-H2 1, 7], Yersinia enterocolitica and klebsilla pneumoniae could be isolated from 27.5%, 7.5%, 2.5%, 5% and 2.5% of examined samples respectively In raw cream, E coil and Shigella dysenteriae could be isolated from 15% and 5% of examined samples respectively. In Kariesh cheese, E. coli, Shigella dysenteriae, Salmonella enterica indiana, yersinia enterocolitica and Kiebsilla pneumoniae could be isolated from 43.3%, 16.6%, 3.3%, 3.3% and 6.6% of examined samples respectively. For yoghurt, E. coil and Yersinia enterocolitica could be isolated from 20% and 10% of examined samples respectively. From different 25 tested strains, 17 strains [68%] were positive for production of enterotoxin [7 strains of E. coli, 3 strains of Shigella dysenteriae, 2 strains of Salmonella enterica indiana, 3 strains of Klebsilla pneumoniae and 2 strains of Yersinia enterocolitica]. The public health importance of isolated organism as well as recommendation for prevention of microbial contamination of dairy products were also discussed