Objectives: The objective of this study was to assess the keeping quality of powder milk sold at local markets in Mansoura City, Egypt, and to isolate the contaminated bacteria particularly Salmonella spp., E. coli and Staphylococcus aureus from these milk samples. Materials and methods: A total of 50 powder milk samples were collected from different sources at Mansoura, Egypt. The samples were subjected for physical examination to determine their pH and acidity. Microbiologcal assessment of the samples were done by Total Bacterial Count (TBC), Total Coliform Count (TCC), True fecal E. coli count, and Most Probable Number (MPN), and Total mold and yeast count.Results: Minimum and maximum values of TBC were 0.45 and times;102 cfu/gm and 5.11 and times;103 cfu/gm milk powder, respectively. On the other hand, minimum and maximum values of fungal count were 0.08 and times;102/gm and 2 and times;102/gm samples, respectively. No E. coli and Salmonella spp. could be isolated from the samples. However, 18% (n=9/50) samples were found to be contaminated with Staph. aureus.Conclusion: Based on the Egyptian Standards, the samples were satisfactory in terms of the association of Salmonella spp., E. coli, and fungi. Contamination with Staph. aureus warrans the public health. Thus, appropriate care and preventive measures are suggested. [J Adv Vet Anim Res 2016; 3(1.000): 75-78]

The aim of the present study was to assess the quality of table eggs produced in battery and floor production systems. Storage of table eggs in refrigerator is a popular practise; it may lead to increase the risks of eggs contamination. A total of 100 table eggs were collected from battery and floor farms in Sharkia province and then stored in refrigerator at 4°C. The collected eggs were divided into two groups (50 of each). Each group was divided into five sub-groups for examination: at laying time, 7th, 14th, 21st, and 28th days. They were subjected to physical, chemical, and microbiological examination of eggshells and internal contents. The results of the current study indicated that the storage had a major effect on the egg quality parameters including eggs, albumen, and yolk weights and internal contents pH, in both battery and floor eggs. In addition, the microbiological examination showed that the eggshells, particularly in the floor system, were higher in bacterial contamination with E. coli and Salmonella than the internal contents. The egg quality traits that were done by this study help to protect consumers against foodborne diseases.