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Abstract
Sixty random raw milk, kariesh cheese and Processed cheese samples (20 sample of each) were collected from different markets, groceries, villages and dairy farms of Sharkia governorate and examined for their bacteriological quality.
1- Concerning the staphylococci count, the mean value in examined raw milk, kariesh and processed cheeses samples was 1.0x107, 5.0x105and 7.5x103, respectively. Meanwhile, Staph. aureus was isolated from 15.00, 20.00 and 0.00 % of the examined samples, respectively. In addition, Staph. epidermidis was isolated from 50.00, 30.00 and 35.00 % of the examined samples, respectively.
2- On other hand, enterococci mean count was 5.0x105, 26.0x104 and 7.1x104 in the examined raw milk, kariesh and processed cheeses samples. Enterococcus faecalis mean count was 24.0x104, 41.0x104 and 41.0x104 in the examined samples, respectively. While, Enterococcus intermediate mean count was 2.0x105, 82.0x103 and 82.0x103 in the examined samples, respectively. However, Enterococcus facium could isolated with mean count of 5.0x103, 6.0x103 and 5.0x102 from examined samples, respectively.
3- The total aerobic spore formers mean count in the examined raw milk, kariesh and processed cheeses samples was 45.0x104, 6.9x105 and 36.0x105, respectively. In raw milk,13 isolates were identified as 7 aerobic spore formers, Bacillus cereus (7.7%), Bacillus circulans (30.7%), Bacillus coagulans (23.1%), Bacillus alvei (7.7%), Bacillus polymxa (7.7%), Bacillus licheniformis (15.4%) and Bacillus pantothenticus (7.7%). In addition, kariesh cheese bacteriological examination revealed 13 isolates that were identified as 4 aerobic spore formers, Bacillus cereus (23.1%), Bacillus licheniformis (15.4%), Bacillus stearothermophilus(46.1%) and Bacillus subtilis (15.4%). Finally, from processed cheese 6 isolates were identified as 2 aerobic spore formers Bacillus stearothermophilus (33.3%) and Bacillus polymxa (66.7%).
The sanitary and public health importance for isolated microorganisms as well as their control measures were discussed to improve the quality of raw milk, kariesh and processed cheeses to safe guard the consumers from infection.