Microbiological profile of processed cheese /
Ahmed Said Ali Albanna
Microbiological profile of processed cheese / الحالة الميكروبيولوجية للجبن المطبوخ Ahmed Said Ali Albanna ; Said S. Sallam , Salwa A. Aly - Cairo : Ahmed Said Ali Albanna , 2016 - 184 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
One hundred and twenty samples of processed cheese representing: 60 samples of processed cheese cubes, 30 samples blocks and 30 samples spread were randomly collected from different supermarkets in Cairo, Giza, Alexandria and Behira Governorates, Egypt. Collected samples were subjected to microbiological examination for detection of some biological hazards. The results reveal the presence of aerobic psychotrophes, aerobic thermophiles, total yeast and mould, Coliforms, Staphylococci, Clostridia organisms in different percentage and at variable counts. On the other hand, E.coli and Staphylococcus auerus could be detected in examined samples, while Salmonella failed to be detected. The degree of acceptability of processed cheese samples vs. Egyptian standards was determined, the economic and public health significance of contamination of processed cheese products with biological hazards were discussed, as well as the preventive control measures to safeguard the consumer were given
Biological hazard Processed cheese Staphylococci aureus
Microbiological profile of processed cheese / الحالة الميكروبيولوجية للجبن المطبوخ Ahmed Said Ali Albanna ; Said S. Sallam , Salwa A. Aly - Cairo : Ahmed Said Ali Albanna , 2016 - 184 P. : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
One hundred and twenty samples of processed cheese representing: 60 samples of processed cheese cubes, 30 samples blocks and 30 samples spread were randomly collected from different supermarkets in Cairo, Giza, Alexandria and Behira Governorates, Egypt. Collected samples were subjected to microbiological examination for detection of some biological hazards. The results reveal the presence of aerobic psychotrophes, aerobic thermophiles, total yeast and mould, Coliforms, Staphylococci, Clostridia organisms in different percentage and at variable counts. On the other hand, E.coli and Staphylococcus auerus could be detected in examined samples, while Salmonella failed to be detected. The degree of acceptability of processed cheese samples vs. Egyptian standards was determined, the economic and public health significance of contamination of processed cheese products with biological hazards were discussed, as well as the preventive control measures to safeguard the consumer were given
Biological hazard Processed cheese Staphylococci aureus