الفهرس 
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Abstract
Fifty samples of infant baby food (25 samples of brand (A), 25 samples of Brand (B)) were collected from different pharmacies and super markets in Tanta and Kafer El Zyat to be examined for the presence of aerobic spore forming bacteria.
The results obtained revealed that aerobic spore formers were present in 21 of the examined samples of brand (A) inocubated 32°C and 15 samples were inocubated at 55°C. Their percentage were 84% and 60% with a mean value of 3.0x104±0.97x10-land 1.95 x 103+ 0.78x103.
In addition, the aerobic spore formers were present in 22 samples of brand (B) inocubated at 32°C and in 10 samples inocubated at 55°C. Their percentage were 88% and 40% with a mean value of 1.42x105±0.64x104 and 2.21 x 103+ 1.11x103. B.cereus, B. coagulans, B. Lk:hills/617111s, B. megaterium, B. stearothermophilus and B. subtilis could be isolated from 52%, 8%, 16%, 4%, 20% and 28% of the examined samples of brand (A) respectively at 32°C. Bacillus cereus and B. stearothermophilus could be isolated at higher percentage, while B. Licheniformis, B. subtilis, B. alveri, B. marcerans, B. megaterium were isolated at lower percentages.
B. cereus and B. subtilis could be isolated from 48% and 36% of the examined samples of brand (B) respectively, while B. alvei, B. circulans, B. coagulans, B. licheniformis, B. megaterium, B. marcerans and B. sterothermophilus could be isolated in varying percentages ranging between 4% to 28% of the examined samples of brand (B) at 32°C. For the samples of brand (B) inocubated at 55°C B. cereus, B. stearothermophilus and B. subtilis could be isolated from 20%, 32%, 20%, while B. coagulans and B. licheniformis could be isolated from 4% and 16%. The public health and economic importance of isolated microorganisms, have been discussed. Suggested control measures for improving the quality of produced infant baby food were discussed.
The incidence of aerobic spore formers at 55°C isolated from the examined samples of brand (B) were mentioned B. cereus, B. coagulaus, B. licheniformis, B. stearothermophilus and B. subtilis could be isolated from 20%, 4%, 16%, 32% and 20% of the samples respectively.
B. cereus, B. licheniformis, B. stearothermophilus and B. subtilis could be isolated from 24%, 4%, 24% and 16% of the brand (A) samples inocubated at 55°C respectively.