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Occurrence of some microorganisms in relation to public health in Kareish cheese [electronic resource].

By:

Bahout, A. A

Contributor(s):

Moustafa, A. H

Language: English Summary language: Arabic Description: p.85-92Other title:

تواجد بعض الميكروبات ذات الصلة بالصحة العامة فى الجبن القريش.‪ [Added title page title]

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Assiut veterinary medical journal, 2006 v. 52 (111) [electronic resource].

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In: Assiut Veterinary Medical Journal 2006.v.52(111)Summary: Fifty random samples of Kareish cheese were collected from local markets in Dakahlia Province, Egypt during spring of 2005 to be examined chemically and bacteriologically. The mean acidity %, moisture % and sodium chloride % of examined Kareish cheese samples were 1.5, 61.2 and 5.4 respectively. While, the mean counts/g of examined samples for Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Enterococci were 3.8x103, 3.4x104 , 1.8x10 4 , 1.9xl02 and 5.7x106 respectively.

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Fifty random samples of Kareish cheese were collected from local markets in Dakahlia Province, Egypt during spring of 2005 to be examined chemically and bacteriologically. The mean acidity %, moisture % and sodium chloride % of examined Kareish cheese samples were 1.5, 61.2 and 5.4 respectively. While, the mean counts/g of examined samples for Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Enterococci were 3.8x103, 3.4x104 , 1.8x10 4 , 1.9xl02 and 5.7x106 respectively.

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