Handling of Dairy Products and its Impact on their Microbiological Quality
Fawzi, M., Gomaa, N., Kassem, M. (2003). Handling of Dairy Products and its Impact on their Microbiological Quality. EKB Journal Management System, 33(1), 157-172. doi: 10.21608/jhiph.2003.200302
Mohamed Fawzi; Naglaa F. Gomaa; Mohamed M, Kassem. "Handling of Dairy Products and its Impact on their Microbiological Quality". EKB Journal Management System, 33, 1, 2003, 157-172. doi: 10.21608/jhiph.2003.200302
Fawzi, M., Gomaa, N., Kassem, M. (2003). 'Handling of Dairy Products and its Impact on their Microbiological Quality', EKB Journal Management System, 33(1), pp. 157-172. doi: 10.21608/jhiph.2003.200302
Fawzi, M., Gomaa, N., Kassem, M. Handling of Dairy Products and its Impact on their Microbiological Quality. EKB Journal Management System, 2003; 33(1): 157-172. doi: 10.21608/jhiph.2003.200302

Handling of Dairy Products and its Impact on their Microbiological Quality

Journal of High Institute of Public Health
Article 12, Volume 33, Issue 1, January 2003, Page 157-172  XML
Document Type: Original Article
DOI: 10.21608/jhiph.2003.200302
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Authors
Mohamed Fawzi1; Naglaa F. Gomaa1; Mohamed M, Kassem2
1Nutrition Department [Food Hygiene and Control], High Institute of Public Health, Alexandria University, Egypt
2National Nutrition Institute, Ministry of Health, Cairo
Abstract
A total of 18 dairy shops were randomly selected from different zones of Alexandria where a sanitation checklist was filled. A total of 108 samples of dairy products (Domiati, fresh soft white, Romi cheese, raw milk and yoghurt] were collected as purchased. Also, 36 samples of each of empty polyethylene bags and rinses of milk measuring containers were collected. The aim was to assess the handling of dairy products sold in dairy shops of Alexandria city and its impact on their microbiological quality. Floor parameter had the highest mean score % [86.1 + 23.0], while handling of dairy products had the lowest [44.7 ± 14.1]. Moreover, all inspected shops were with acceptable grades concerning floor, and hand washing parameters, while only 8 shops [44.4%] were acceptable regarding handling of dairy products. Raw milk had the highest mean aerobic mesophilic plate count [2.3 X 107 CFU/ml], Staphylococcal count [1.6 X 106 CFU/ml], coliform count [1.4 X 105 MPN/ml] as well as mold & yeast count [6.2 X 106 CFU/ml]. The highest % of samples contaminated with coagulase and staphylococci [16.7%] was found among raw and fresh white cheese samples, moreover, 83.3% and 47.2% of raw milk and yoghurt samples were contaminated with fecal coliforms; respectively. It is recommended improving sanitation of dairy shops through training the handlers and positive strengthening inspection activities, also microbiological quality should be regularly assessed by responsible authorities.
Keywords
Dairy Products; Microbiological Quality
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