Handling of dairy products and its impact on their microbiological quality

ABSTRACT

A total of 18 dairy shops was randomly selected from different zones of Alexandria, where a sanitation checklist was filled. A total of 108 samples of dairy products [Domiati, fresh soft white, Romi cheese, raw milk and yoghurt] was collected as purchased. Also, 36 samples of each of empty polyethylene bags and rinses of milk measuring containers were collected. The study aimed to assess the handling of dairy products sold in dairy shops of Alexandria City and its impact on their microbiological quality. Floor parameter had the highest mean score%, while handling of the dairy products had the lowest. Moreover, all inspected shops showed acceptable grades concerning floor and hand washing parameters, while only eight shops were acceptable regarding the handling of dairy products. Raw milk had the highest mean aerobic mesophilic plate count, staphylococcal count, coliform count as well as mold and yeast count. The highest% of samples contaminated with coagulase and DNase positive staphylococci was found among raw and fresh white cheese samples; moreover, 83.3% and 47.2% of raw milk and yoghurt samples were contaminated with fecal coliforms, respectively. It was recommended to improve the sanitation of dairy shops through training the handlers and strengthening the inspection activities; also, the microbiological quality should be regularly assessed by responsible authorities