الفهرس 
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Abstract
A total of 75 random samples of natural fermented milk (Laban rayeb) were collected from different markets and dairy shops in Zagazig City and examined for sanitary and microbiological evaluation.
The obtained results indicated that the mean values of pH for examined natural fermented milk (Laban rayeb) was 3.94±0.05.
The mean values of total staphylococci count in examined samples of natural fermented milk (Laban rayeb) was 2.35x106±0.36x106/ml. The incidence of staphylococci species in the examined samples were Staph. aureus, Staph. epidermidis and Staph. saprophyticus with percentages of 21.26%, 34.49% and 44.25%, respectively.
Furthermore, the mean value of total coliform count in examined samples of natural fermented milk (Laban rayeb) was 4.10x105±0.33x104/ml. The most prevalent coliform species isolated from samples were C. freundii, E. coli, E. aerogenesa and K. pneumoniae with percentages of 30.19%, 16.35%, 25.16% and 28.30%, respectively.
On the other hand, the incidence of serologically identified E. coli as was STEC (O1: H7) (42.30%), Enteropathogenic E. coli (EPEC) E. coli O158: H23, (30.70%) and Enteroaggregative E. coli (EAEC) (E coli O44: H18) (27.00%).
Salmonella spp. failed to be detected in all examined natural fermented milk samples.