Prevalence of some pathogenic bacteria in dairy products
Eltokhy, H., Abdelsamei, H., El barbary, H., Nassif, M. (2021). Prevalence of some pathogenic bacteria in dairy products. EKB Journal Management System, 40(2), 51-55. doi: 10.21608/bvmj.2021.90181.1461
Hemmat Elsayed Eltokhy; Hamdi Mohamed Abdelsamei; Hend El barbary; marionette Zaghloul Nassif. "Prevalence of some pathogenic bacteria in dairy products". EKB Journal Management System, 40, 2, 2021, 51-55. doi: 10.21608/bvmj.2021.90181.1461
Eltokhy, H., Abdelsamei, H., El barbary, H., Nassif, M. (2021). 'Prevalence of some pathogenic bacteria in dairy products', EKB Journal Management System, 40(2), pp. 51-55. doi: 10.21608/bvmj.2021.90181.1461
Eltokhy, H., Abdelsamei, H., El barbary, H., Nassif, M. Prevalence of some pathogenic bacteria in dairy products. EKB Journal Management System, 2021; 40(2): 51-55. doi: 10.21608/bvmj.2021.90181.1461

Prevalence of some pathogenic bacteria in dairy products

Benha Veterinary Medical Journal
Article 41, Volume 40, Issue 2, July 2021, Page 51-55  XML PDF (918.11 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2021.90181.1461
View on SCiNiTO View on SCiNiTO
Authors
Hemmat Elsayed Eltokhy email 1; Hamdi Mohamed Abdelsamei2; Hend El barbaryorcid 2; marionette Zaghloul Nassif1
1Food Hygiene Dept., Animal Health Research Institute, ARC, Egypt
2Food Hygiene and Control Dept. (Milk Hygiene), Faculty of Veterinary Medicine, Benha University, Egypt
Abstract
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.
Keywords
Pathogenic bacteria; Milk and dairy products; Bacteriological quality; PCR; Qalubiya Governorate
Statistics
Article View: 255
PDF Download: 487