Hazard analysis and critical control point evaluation of eggs and basterma meal

Hazard analysis is conducted for a meal made from fried eggs with basterma prepared as sandwiches. Samples of the meal as well as its raw ingredients together with samples from similar meal prepared under laboratory conditions were analyzed microbiologically. The obtained results revealed high significant difference [p

DNA probe and test for rapid detection of campylobacter species in bovine milk and hard cheese

Sixty samples of ovine milk and hard [Ras] cheese [30 of each] were screened for presence of Campylobacter species using both calorimetric DNA hybridization probe and latex agglutination test [Campyslide] as tool for rapid detection of the organism in food samples, in parallel the conventional culture method was conducted. Only two and one of the examined samples of ovine milk and Ras cheese contained Campylobacter species with percentages of 6.6 and 3.3, respectively. Both conventional method and the DNA probe were used. Campylobacter jejuni and C. fetus ssp. fetus could be isolated from the positive samples and confirmed serologically using the Campyslide before identified biochemically using conventional methods. The DNA hybridization probe assay and latex agglutination test provided convincing evidence for rapid screening of Campylobacter species in milk and dairy products. Significance of both tests in addition to the public health importance sources and control measures of the organisms were discussed

Validation of simple method for rapid detection of listeria monocytogenes in raw milk and kariesh cheese

Sixty raw milk and Karish cheese samples [30 of each] collected from dairy shops and street vendors were analyzed for presence of Listeria monocytogenes and other Listeria species using both conventional method and another simple method for rapid detection of the organism. Listeria monocytogenes was found in 3 [10%] and 5 [16.6%] of the examined raw milk and Karish cheese samples, respectively. The method used in the study proved high consistency with the conventional one. Isolates revealed from positive samples were identified biochemically using both conventional method and Minitek system. Listeria murrayi L. ivanovi and L. grayi were isolated in percentages ranged between 25 and 37.5 of 8 isolates revealed from raw milk samples, while of 14 isolates obtained from karish cheese samples, Listeria grayi L. murrayi and L. seeligeri were identified in percentages of 50, 28.5 and 21.4, respectively. Sources, conditions associated with this pathogen and how to control its incidence in dairy products were discussed, in addition to validation of the used method

Using the micro ID for rapid identification of E coli O157: H7 Kareish cheese

A total of thirty two samples of Karish cheese collected randomly from dairy shops and markets in Cairo and Giza were screened for the presence of Escherichia coli O157: H7 using the commercial Micro ID system for biochemical identification. Only 3 samples [9.3%] were presumptively positive for E. coli O157: H7 on plates of sorbitol MacConky agar number 3. Nine isolates were taken from typical colonies. Of these isolates, four were positive when retested as pure cultures with the Micro ID system and confirmed to be E. coli, while only two of the identified isolates were serotyped as O157: H7