الفهرس 
Prevalence of enterobacteriaceae in raw milk and skimmed milk soft cheese
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Abstract
One hundred samples of raw milk and skimmed milk soft cheese (kareish) (50 of each) were randomly collected from different markets and dairy shops in Cairo and Giza Governorates, Egypt. Collected samples were examined microbiologically for enumeration, isolation and identification of enterobacteriaceae. The results showed that the mean value of total enterobacteriaceae count in raw milk and skimmed milk soft cheese (kareish) was 2.56{u00D7}10⁷ ± 0.05{u00D7}10⁷cfu/ml and 7.49{u00D7}107 ± 0.15{u00D7}10⁷cfu/g, respectively. Escherichia coli could be found in 14% and 64% in the examined raw milk and skimmed milk soft cheese (kareish) samples, respectively, with a mean value of 5.65{u00D7}10⁵±0.11{u00D7}10⁵ MPN/ml and 4.56{u00D7}10⁷ ± 0.14{u00D7}10⁷ MPN/g, respectively. from raw milk, E. coli serovars O146 and O27 could be detected in a percentage of 11.11 for each, and the majority of isolates was Klebsiella spp. with a percentage of 38.55. E. coli serovars of skimmed milk soft cheese (kareish) were O146, O1, O18, O15, O8 and O78 in a percentage of 2.90, 2.90, 4.34, 1.45, 1.45 and 1.45. Salmonellae could not be detected in all examined samples. It could be concluded that raw milk and skimmed milk soft cheese may harbor serious health risk in the study areas