Assessment of microbiological quality in some cheese varieties in Egypt

Document Type : Original Article


1 Food microbiology Lab, Food Hygiene Dep., Animal Health Research Institute, Dokki, Egypt.

2 Food Hygiene Dept., Faculty of Veterinary Medicine, Benha University, Egypt.


This research was applied to evaluate microbiological quality of Kareish cheese and Mozzarella cheese. A total of 120 samples of marketed random samples of soft cheese (Kareish and Mozzarella) classified into (Raw and Pasteurized Kareish and Mozzarella shreds and blocks) of different brands (30 of each) were collected from different shops, street vendors and super markets at different Governorates in Egypt. All samples were examined microbiologically for detection the presence of Staphylococcus aureus, coliforms, E.coli, mould and yeast. The results revealed that the incidence of Staph. aureus, total coliform,  E.coli, mould and yeast in raw Kareish , pasteurized Kareish and Mozzarella shreds were 73.3% ,0% and 23.3%, the total coliform were 100%,10% and 40% , E.coli were 86.7%, 16.6% and 16.6%  , while mould incidence were 100%, 10% and 14% and yeast were 100% , 13.3% and 10%,respectively. All samples of Mozzarella blocks were free. In conclusion, it was observed that the hygienic quality of the examined cheese sold in dairy shops in Egypt was low and does not have enough assurance in terms of public health. These results emphasize the need for applying more strict hygienic practices especially during cheese processing to minimize microbial contamination.


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