Psychrotrophic bacteria in some dairy products

Seventy-five samples of pasteurized milk, cream and yoghourt, collected from Giza Province, were examined for their psychrotrophic contents. The mean counts/ml [g] of psychrotrophic bacteria in pasteurized milk, cream and yoghurt were 44.96 x 10 3 +/- 13.25 x 10 3, 15.5 x 10 5 +/- 57.68 x 10 4 and 15.4 x 10 5 +/- 67 x 10 4, respectively. Micrococcus spp., Pseudomonas viscosa, Ps. fluorescens, Proteus mirabilis, Proteus rettgerii, Enterobacter liquefaciens, Escherichia coli, Klebsiella aerogenes and Citrobacter freundii could be isolated from examined samples at varying percentages

Prevalence of enteropathogenic E coli in milk and some dairy products

One hundred samples of raw milk, pasteurized milk and cooking butter, collected from different localities in Giza, were examined for enumeration and isolation of E. coli as well as serotyping of existing E. coli. E. coli were presented in 76%, 56% and 72% of examined samples, respectively, with a mean counts of 52 x 10[5], 55.63 and 32 x 10[3], respectively. Escherichia coli could be isolated from 26%, 16% and 24% of raw mild, pasteurized milk and cooking butter samples, respectively. Serological identification of isolated E. coli revealed identification of serotypes O26: K60: B6, O55: K59: B5, O124: K72: B17, O127: K63: B8 and O128: K67: B12. The public health importance of existing microorganisms were discussed

Indicator organisms in Egyptian cheese

Seventy-five r and om samples [25 each] of Domiatti, Karish and processed cheeses collected from shops in different localities in Cairo and Giza were tested for detection and enumeration of existing coliforms, staphylococci and enterococci. Coliforms could be detected in 80% of Domiatti cheese samples, while in Karish and processed cheeses, they existed in 96% and 52%, respectively. Enterobacter liquifacience, Ent. aerogenes, Ent. cloacea, Klebsiella aerogenes and Citrobacter freundii could be isolated at varying percentages. Staphylococci could be detected in 60%, 76% and 24% of Domiatti, Karish and processed cheese samples, respectively. Enterococci were presented in 80%, 92% and 56% of examined samples, respectively. Strept. faecalis, and Strept. intermediate could be isolated at varying percentages. Public health importance of the different isolated organisms was discussed