Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate | ||||
| Journal of Veterinary Medical Research | ||||
| Article 16, Volume 17, Issue 1, March 2007, Page 99-104 PDF (221.29 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jvmr.2007.77900 | ||||
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| Authors | ||||
| A. M. Garbaj1; H. T. Naas2; F.T. Gammoudi3; A. A. Moawad2 | ||||
| 1Department of Food Hygiene, El-Fateh University, Tripoli, Libya 2 | ||||
| 2Department of Food Hygiene, El-Fateh University, Tripoli, Libya | ||||
| 3Department of Microbiology and Parasitolog, El-Fateh University, Tripoli, Libya | ||||
| Abstract | ||||
| Thirty samples of Mozzarella cheese (15 made traditionally from raw milk in Tripoli city (Libya) and other 15 imported samples sold in markets related to different brand names) were examined bacteriologically for their total bacterial count, psychrophilic count, coliform count (MPN/g), presumptive Staphylococcus aureus count, as well as enterococci count. Higher counts were found in locally manufactured Mozzarella cheese. Salmonellae were absent in all examined samples for both types, while Escherichia coli were isolated from 3 samples (20%) of locally made samples. According to the suggested Libyan Standards of such samples, most of examined locally manufactured Mozzarella cheese samples were found unacceptable. | ||||
| Keywords | ||||
| Bacteriological; Quality; Mozzarella Cheese; Tripoli | ||||
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