Prevalence of some pathogenic bacteria in dairy products

Document Type : Original Article


1 Food Hygiene Dept., Animal Health Research Institute, ARC, Egypt

2 Food Hygiene and Control Dept. (Milk Hygiene), Faculty of Veterinary Medicine, Benha University, Egypt


Ours study was planned to bacteriologically and molecularly record the prevalence of Escherichia coli (E. coli), Bacillus cereus (B. cereus), and Staphylococcus aureus (S. aureus) in a total of 150 milk and milk products (raw milk, soft cheese (Kareish and packed feta cheese "15 of each"), yoghurt and raw cream samples (30 of each) which were be taken from different supermarkets, dairy shops and street vendors at Qalubiya Governorate, Egypt. The samples were subjected to bacteriological examinations and identification for isolation of E. coli, B. cereus and S. aureus. Results illustrated that the incidence of E. coli, B. cereus and S. aureus in the total of the examined samples were 47.5, 3.3 and 70.83%, respectively. In addition, the examined iss and fimH genes of E. coli, icaD and hlg genes of S. aureus, nhe and cytK genes of B. cereus were detected in all of the examined isolates indicating pathogenic virulence of the isolated strains.
In conclusion, raw milk and traditional dairy products (cream, kareish cheese and yoghurt) which exposed to sale in markets revealed low hygienic quality that may be referred to neglected sanitary measures adopted during the production and storage, so it is important to improve the quality of milk products to safe guard the consumers health against the pathogenic microorganisms hazards.


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