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Prevalence of Staphyloccus and Aeromonas In some salted dairy products [electronic resource]

By:

Saad, Ahmed Hassan

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Language: English Summary language: Arabic Description: p. 1-6Other title:

تواجد انتشار الاستافيلوكوكس اوريس والايروموناس في الجبن الدمياطى المخزن والمش [Added title page title]

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Assiut veterinary medical journal, 2019 v. 65 (160) [electronic resource].

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In: Assiut Veterinary Medical Journal 2019.v.65(160)Summary: 120 samples of pickled white soft cheese (domiata cheese) and Mish were collected from local markets in Port Said governorate, Egypt. Samples were analyzed for sodium chloride level, determination of Staph. Spp at 3% and 10% Na CL, isolation of Staphylococcus aureus at 3% and 10% NaCL and Determination of Aeromonas spp. at 3% and 10% NaCL. Results obtained revealed that the mean values of the sodium chloride percentage were 3.7 ± 0.13 % in pickled domiata cheese samples and 6.1+0.14 % in mish samples. Incidence of Staph. spp in Pickled domiata cheese was 85% at 3% NaCL and 71.6% at10% NaCL. while in mish samples was 93% at3% NaCL and 83.3% at 10%NaCL. Incidence of Aeromonas spp.at 3% NaCL was nil while at 10 % NaCL was 48.3% in pickled domiata cheese and in Mish 38.3% in. Incidence of A. hydrophila, A. caviea, A.trota and A.schubertii in Pickled domiata cheese were 25.7 %, 40%, 20% and 14.3%, respectively. While in Mish were 25%, 46.4%, 21.4% and 7.1% respectively.

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120 samples of pickled white soft cheese (domiata cheese) and Mish were collected from local markets in Port Said governorate, Egypt. Samples were analyzed for sodium chloride level, determination of Staph. Spp at 3% and 10% Na CL, isolation of Staphylococcus aureus at 3% and 10% NaCL and Determination of Aeromonas spp. at 3% and 10% NaCL. Results obtained revealed that the mean values of the sodium chloride percentage were 3.7 ± 0.13 % in pickled domiata cheese samples and 6.1+0.14 % in mish samples. Incidence of Staph. spp in Pickled domiata cheese was 85% at 3% NaCL and 71.6% at10% NaCL. while in mish samples was 93% at3% NaCL and 83.3% at 10%NaCL. Incidence of Aeromonas spp.at 3% NaCL was nil while at 10 % NaCL was 48.3% in pickled domiata cheese and in Mish 38.3% in. Incidence of A. hydrophila, A. caviea, A.trota and A.schubertii in Pickled domiata cheese were 25.7 %, 40%, 20% and 14.3%, respectively. While in Mish were 25%, 46.4%, 21.4% and 7.1% respectively.

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