الفهرس 
DiscussionOnly 14 pages are availabe for public view
 |  | from | 135 |  |  |
| | | from | 135 | | |
Abstract
This study was carried out in Cairo, Egypt from 2021 to 2022 to examine pathogenic microbes in dairy products in the Egyptian market and the effect of these microbes as well as the effect of environmental factors.
In the current study 225 milk product samples were collected in three months period for four kinds of milk products: 75 bulk milk, 25 processed cheese, 50 Fresh feta cheese and 75 Yogurt samples. More than half of the samples (120) were collected from street vendors and the others were collected from supermarkets.
The main outcomes of the study are:
Results revealed that the mean concentrations from 225 milk product samples were 5.74±0.78 % for fat, 4.71±0.52 % for crude protein, 0.59±0.14 % for ash and 14.69 ±1.27% for total solids.
However, the average of TBC for all samples (5.45±0.51) was in accordance with the Egyptian standards for raw buffalo milk, being 5.70 Log CFU/mL.
The levels of the coliform group in the three different milk products were higher than the acceptable levels in both the Egyptian standards and the EU specification where the average coliform count was 3.82±0.87 Log CFU/mL. Furthermore, 46 % of the samples had a coliform count of more than 4 Log CFU/mL.
The range of aerobic spore forming bacteria between the different tested milk products was relatively the same
There was no big variation in the range of psychrotrophic bacteria between milk (2.16-3.58), Yogurt (2.13-3.39), processed cheese (2.11-
Summary and conclusion
94
3.43) and Feta Cheese (2.16-3.45). The average psychrotrophic bacteria count for all samples was 2.82 Log CFU/mL
Brucella was detected in 5 samples representing 2.22% of the total examined samples
E. coli was detected in 3 samples representing 1.33% of the total examined samples
The prevalence of S.aureus in the examined dairy products was 0.44% found in milk sample.
Prevalence of Listeria wasn‘t detected in all diary samples.
Salmonella was detected in 2 samples representing 0.89% of the total examined samples.
Cheese samples contain the highest concentrations of AFM1 with mean values of 3.51 ± 0.34 and 2.79 ± 0.46 μg/Kg in Yogurt and Milk, respectively.
The concentrations of Fe were varied from 0.32 to 7.70 ppm. The highest mean value was found in milk samples, while the lowest one was found in Feta Cheese.
It was noticed that cane-sugar was detected in 16 samples. Urea was detected in 32 samples. Ammonium sulphates was detected in 31, Glucose in 10, and Sodium chloride in 19 samples.
Recommendations
95
Chapter (7)
Recommendations
It is recommended that good hygienic practices and regulations, such as improving farm management practices and implementing the ISO 22000 food safety management system including HACCP to facilitate the production of high quality and safe milk.
The regulatory authorities should strictly enforce monitoring of milk on regular basis at each channel to ensure the wholesome/hygienic supply of milk to the consumers.
Considering the rate of raw milk contamination to E. coli and coliforms, in the Sari Township, practice of hygienic condition and also supervision to the milk processing, transportation and preservation, particularly during the summer season is recommended.
Special attention should be given to heavy metals as once they are present in concentrations greater than the acceptable daily intake, it may be difficult to reduce them to an acceptable level during processing.
The implementation of ‗‗Good Manufacturing Practices‘‘ in the production of traditional cheese is fundamental for preventing contamination.
Governments should also conduct outbreak investigations to identify sources of contamination in the dairy supply chain, novel pathogens and their food vehicles, and dairy supply chain gaps that endanger food safety.