الفهرس 
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Abstract
Nowadays, public health concern associated with microbial food safety has arisen. Numerous epidemiological reports have implicated non-heat treated milk and raw-milk products as the major factors responsible for illnesses caused by food-borne pathogens Cross-contamination with pathogenic microorganisms can gain access to milk either by faecal contamination or by direct excretion from the udder into milk.
Camel meat and milk are the key foods in arid and semi-arid areas of the African and Asian countries, especially in Saudi Arabia. Food Agriculture Organization has reported that more than 18 million camels around the world support the survival of millions of people. Camel milk not only contains more nutrients compared to cow milk, but also it has therapeutic and antimicrobial agents . In fact, most of camel milk is consumed in the raw state without any heat treatments or acid fermentation and kept at high ambient temperature coupled with lack of refrigeration facilities during milking and transporting. These conditions turn the milk to be unsafe, capable of causing food-borne diseases and it even spoil fast, they showed that yeasts and moulds in camel milk is rather uncommon as a result of natural milk pH El-Ziney and Al-Turki (2007) .