Comparative studies on the microbial load of flavoured and unfla voured drinking yoghurt [electronic resource].

Includes references.

To assess the accuracy and helpfulness of plain and flavoured drinking yoghurt, one hundred and fifty random samples (thirty each) of plain, strawberry, mango, banana and orange were collected from different supennarkets in Cairo and Giza Govemorates, Egypt. The examined samples were analyzed to assess and compare the microbiological quality of plain and 11avoured drinking yoghurt samples before their expiry or sell-by date. The data obtained revealed that, aerobic spore former count were determined in different types of examined plain, strawberry, mango, banana and orange samples with a mean values of 6.4x 10.1,1:1.1 x 102, 1.3 x 105:1:2.1 X 104, 3.2x 106:!:4.3X 105, 6.9x 105:1: 7.2x 104 and 4.2x 106:1:6.6x 105, respectively. Mould and yeast counts were detected in 30,100,100, 100 and 90% of the examined samples. Coliforms. Enterococci and, Staphylococci were detected in different kinds of examined 11avoured drinking yoghurt. Pseudomonas and Aeromonas as well as Bacillus cereus were present in the examined samples with percentages ranged from 23.3 to 66.7% and a to 36.6%, respectively. Salmonella and Yersinia were not detected in all examined samples. The survival of Listeria mOl1ocytogenes in drinking yoghurt stored at refrigerator for 30 days was investigated. The public health significance and economical importance of dif¬ferent microbial groups as well as recommended hygienic measures were discussed.

Summary in Arabic.