How safe is the cheeses sold in Beni-suef city
2005
Saadia H. El.Shinawy | Mona H. A. Tolba.
The incidence of E. coli O157, Salmonella typhimurium, Listeria monocytogenes, and Yersinia enterocolitica were studied in some locally produced cheeses. Thirty samples of each kind of the cheese were tested for the presence of some pathogens, which are frequently associated with food born disease. E. coli O157: IMS; Listeria monocytogenes were enumerated on modified Oxford agar; Salmonella was enumerated using standard procedures from Dynal manual using anti-Salmonella antibodies. Y. enterocolitica was enumerated on Yersinia selective agar base. Romano and processed cheese were found to be free from all tested pathogens but Kareish and Feta cheese were found to harbor E. coli and Y. entertocolitica. The results indicated the presence of some food borne pathogens in our food supply. Certain types of locally produced cheese still pose a significant health threat for the consumers. The finding of this study warrant the need for educational programs for dairy producers about the risks associated with consumption of certain cheeses manufactured from raw or insufficiently heated milk.
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