Abstract
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.
Highlights
Pickled white soft cheese and Mish are well-known as local types of cheese in Egypt
Staphylococcus spp. are considering one of halophilic bacteria which its presence in milk or milk products can cause a public health hazard, Staphylococcus aureus is responsible for food poisoning (ICMSF, 1986) S. aureus is consider as one of important food-borne pathogen
Staph.aureus is capable of producing several enterotoxin cause food poisoning in human with varying degree and generally characterized by nausea, diarrhea, abdominal cramps and emesis (Normanno et al, 2005) and (Brightwell et al, 2006)
Summary
Pickled white soft cheese (domiata cheese) and Mish are well-known as local types of cheese in Egypt. Staphylococcus spp. are considering one of halophilic bacteria which its presence in milk or milk products can cause a public health hazard, Staphylococcus aureus is responsible for food poisoning (ICMSF, 1986) S. aureus is consider as one of important food-borne pathogen It is a versatile pathogen of humans and animals; it causes a wide variety of diseases ranged in severity from slight skin infection to more severe diseases such as pneumonia and septicemia (Lowy, 1998). The mechanisms by which Aeromonas spp. cause diarrhea has been known that they produce enterotoxins, certain enzymes, they are able to adhere cell membranes and invade them (Kirov et al, 1994) The presence of such bacteria in milk products may be due to direct contact with contaminated sources in dairy farm environment, excretion from udder of an infected animal or during processing of cheese. The presence of such bacteria in milk products may be due to direct contact with contaminated sources in dairy farm environment, excretion from udder of an infected animal or during processing of cheese. (Oliver et al, 2005)
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