Prevalence of psychrotrophic bacteria in mozzarella cheese

Thirty-five samples of mozzarella cheese were collected from different supermarkets in Cairo and Giza cities and examined for psychrotrophic bacteria. The mean count of psychrotrophs per gram cheese was 5.8 x 10 5 +/- 1.7 x 10 5. Pseudomonas fleurescence, Acinetobacter anitratus, Citrobacter diversus, Enterobacter aerogenes, Escherichia coli, Serratia liquefaciens and Klebsiella pneumoniae could be isolated from examined samples at varying percentages. The economic and public health significance as well as suggestive control measures for improving the quality of the product were discussed

Bacteriological quality of vanilla and chocolate cream powders

Fifty random samples of cream powders with vanilla and chocolate flavor were collected from supermarkets in different localities in Beni-Swif and Giza cities for determination of their bacteriological quality. The mean count of total colony count and coliforms in vanilla and chocolate cream powders/g were 7.8 x 10 3 and 5.3 x 10 3 and 5.1 x 10 2 and 1.7 x 10 2, respectively. Str. faecalis, Str. Intermediate and Str. faecium were detected at different percentages ranging from 12% to 44% of the examined samples. Aerobic spore formers and anaerobes were detected in 68% and 32% and 56% and 20% of vanilla and chocolate cream powders samples, respectively. Bacillus cereus, B. subtilis, B. stearothermophillus and B. coagulance, also Clostridium perfringens, Cl. bifermentans, Cl. cadaveris and Cl. novyi could be isolated at varying percentages. The public health importance of existing organisms, their effect on the product as well as suggested control measures, were discussed