Abstract
The aim of this study was to investigate the degree of contamination of locally produced soft cheese samples by Escherichia coli O157:H7 and to determine the ideal emulsifying salts and their appropriate ratios for emulsification of soft cheese and their impacts on microbial load of that influence public health. Samples collected randomly from five popular parties markets affiliated to the city of Baquba 60 samples of the local soft cheese produced by farmers at a rate of 30 samples for each of the summer season, from the beginning of July to the end of August, while the other thirty sample of winter season were collected from the beginning of December to the end of January to study their bacterial load of coli form and Escherichia coli especially E. coli O157:H7. The result showed total bacterial count characterized by high significance (P<0.01) in the local cheese samples of summer and winter season also. The results proved the bactericidal and bacteriostatic effect of emulsifying salts on microbial activity was confirmed when the total bacterial count was significantly (P<0.01) reduced in soft cheese with (2.5%) of emulsifying salts added. Were no growth of E. coli and E. coli O157:H7 after adding (2%) of emulsifying salts to nutrient broth and the results confirmed that the best mixing of the components of emulsifying salts that is made up of (90% Sodium tripolyphosphate + 10% Trisodium citrate).
Highlights
Introduction seasonEstimated annual incidence by Higher microbial prevalence in the soft cheese was owing to primitive techniques in the manufacturing process, transfer and circulation of this as well as the non-arrival of heat treatment used to sufficiently work to eliminate pathogenic microbes that may be present in the raw milk used in manufacturing process
It is appropriate to determine the quality and the ratio of emulsifying salts that are used in this emulsifiers of manufactured locally typical soft cheese will lead to the elimination of some pathogenic microbes and these will lead to a reduction of microbial level that have a role in the quality and shelf life of the consumed cheese [1,2,3]
The largest recorded infection by Escherichia coli O157:H7 providing counterworshiper specific antigen physical (O157):H7 in (1996) was that outbroke infection which occurred in Japan and infected 6300 School children and caused two deaths, while centers specialized medical recorded in recent years approximately [500] cases of plague annually, included (73000) cases combined with the death of 60 of these cases and increases the risk of these strain that consumer infection occur with low doses and estimated between (10 to 100 cells) and the period saw the latest in the various countries of the world increased In the incidence of this bacteria as a result of translated through a number of vectors contaminated food stuffs, through milk and milk products [8,9,10]
Summary
Estimated annual incidence by Higher microbial prevalence in the soft cheese was owing to primitive techniques in the manufacturing process, transfer and circulation of this as well as the non-arrival of heat treatment used to sufficiently work to eliminate pathogenic microbes that may be present in the raw milk used in manufacturing process. In order to focus on the role of contamination of milk in a scientific manner and cheese products produced locally, in particular in the epidemiological of Escherichia coli O157:H7, and its relationship to public health of the consumer, studies have shown that dairy cows are the main reservoir for this bacteria [4]. The largest recorded infection by Escherichia coli O157:H7 in (1996) was that outbroke infection which occurred in Japan and infected 6300 School children and caused two deaths, while centers specialized medical recorded in recent years approximately [500] cases of plague annually, included (73000) cases combined with the death of 60 of these cases and increases the risk of these strain that consumer infection occur with low doses and estimated between (10 to 100 cells) and the period saw the latest in the various countries of the world increased In the incidence of this bacteria as a result of translated through a number of vectors contaminated food stuffs, through milk and milk products [8,9,10].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
