Incidence of campylobacter species in milk and some milk products [electronic resource].

Includes references.

Three hundred and fifty random samples of raw milk (150) and some milk products including kareish and Damietta cheese, ice-cream and cooking butter (50 samples each) were collected from Assiut city Markets, dairy shops, and dairy farms. The samples were examined for isolation and identification of Campylobacter spp. The obtained results revealed that 10 (6.7%), 7 (14%), 5 (10%) of the examined raw milk, kareish cheese and ice cream samples were contaminated by Campylobacter spp. using Brucella agar medium. However, the incidence of Campylobacter spp. Using Campylobacter agar was 9 (6%) in raw milk samples, 3 (6%) in kareish cheese, 6 (6%) in ice cream, I (2%) in Damietta cheese and 3 (6%) in cooking butter.

Summary in Arabic.