Isolation of Staphylococcus Aureus from a Popular Cheese in Yemen | ||||
| Journal of High Institute of Public Health | ||||
| Article 13, Volume 35, Issue 1, January 2005, Page 181-186 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jhiph.2005.180461 | ||||
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| Authors | ||||
| Anwar K. Al-Medhagi1; Ali A. Al-Sallami2; Saeed M. Alghalibi3; Khaled A. Al-Moyed1 | ||||
| 1Medical Microbiology Department, Faculty of Medicine & Health Sciences, Sana'a University, Yemen | ||||
| 2Biology Department, Faculty of Education, Aden University, Yemen | ||||
| 3Biology Department, Faculty of Science, Sana'a University, Yemen | ||||
| Abstract | ||||
| The chemical compassion of milk supports the growth of many microorganisms. Some of them may cause milk and its products to spoil, whereas other cause diseases in human and animals. This study aimed at investigating the microbial profile of a homemade popular Taizi cheese using a standard microbiological procedure. The results showed 158 isolates, where 49.37% were found to be yeasts and 50.63% were bacteria. Staphylococcus aureus was isolated at the rate of 8.86% with a statistical significance. It seems that hygienic measures are necessary to be employed in this popular cheese production. | ||||
| Keywords | ||||
| Staphylococcus Aureus; Popular Cheese; Yemen | ||||
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