Abstract
In this study, 80 samples of popular Egyptian raw milk cheese, Domiati cheese, were examined for the incidence and characteristics of Pseudomonas spp. using traditional and molecular techniques. 70 of examined cheese samples (87.5%) were contaminated with Pseudomonas spp. Mean Pseudomonas spp. counts was 4.59 ± 0.35 log cfu/g, whereas mean proteolytic Pseudomonas spp. counts was 3.65 ± 0.14 log cfu/g. Screening of the eighty isolated strains by species-specific PCR revealed high incidence of P.fluorescens (45%). 97.5%, 87.5% and 73.7% of isolated strains showed protease, lipase and lecithinase activities, respectively. Interestingly, 75% of the P. fluorescens strains were positive for all enzyme activities. The alkaline protease (apr) gene was detected in 41.25% (33/80) of isolates and proteolytic activity was observed in all strains carried this gene. 72.5% (58/80) of isolated strains were psychrotrophic. In conclusion, this study provides information about the spoilage potential of Pseudomonas spp. in Domiattie cheese and merely underline the importance of strict hygiene measures in preparation of Domiati cheese in Egypt
Highlights
Food-borne diseases, caused by agents that enter the body through the intake of contaminated food materials are one of the primary public health concerns (Tan et al, 2013)
Concerning the bacterial count nearly similar results were obtained by Daoud et al (2012) for coliforms count (1.7 log cfu/g); Kozačinski (2006) and Odwar et al (2014) for breast meat and a little bit higher results were recorded by Shawish (2011) (5 log cfu/g)
Lower results were recorded by Concerning Salmonella isolation, nearly similar results were obtained by Anju et al (2014) (4.44 %) and Shawish (2011) (4.3%), while Haleem et al (2013) didn't isolated any salmonella strains from both thigh and breast meat
Summary
Food-borne diseases, caused by agents that enter the body through the intake of contaminated food materials are one of the primary public health concerns (Tan et al, 2013). Using of lemon juice or vinegar in food (as salads) provide a harsh environment for foodborne pathogens such as Salmonella and E. coli to survive because of the acetic or citric acids (Beuchat et al, 2006). Mean aerobic plate count for thigh samples (4.41 log cfu/g) was significantly higher (P
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