000			02096cam a2200313 a 4500
003			EG-GiCUC
008			161201s2016 ua d f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aM.Sc
099			_aCai01.10.06.M.Sc.2016.Ah.M
100	0		_aAhmed Said Ali Albanna
245	1	0	_aMicrobiological profile of processed cheese / _cAhmed Said Ali Albanna ; Said S. Sallam , Salwa A. Aly
246	1	5	_aالحالة الميكروبيولوجية للجبن المطبوخ
260			_aCairo : _bAhmed Said Ali Albanna , _c2016
300			_a184 P. : _bcharts ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control
520			_aOne 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
530			_aIssued also as CD
653		4	_aBiological hazard
653		4	_aProcessed cheese
653		4	_aStaphylococci aureus
700	0		_aSaid Sayed Sallam , _eSupervisor
700	0		_aSalwa Ahmed Aly , _eSupervisor
905			_aNazla _eRevisor
905			_aSoheir _eCataloger
942			_2ddc _cTH
999			_c58836 _d58836