Q fever in dairy cattle has been investigated in Latvia since 2012. In 2015, 10.7% of farms tested positive for the DNA of C. burnetii, its aetiological agent, in bulk tank milk. The presence of C. burnetii DNA and infectious bacteria in dairy products has been assessed in several countries, and because Latvian milk may contain them, parallel assessment in this country is recommended. Accordingly, the present study tested shop and farm retail dairy products from Latvia and included foreign products for comparison.

Spore-forming bacteria are a group of bacteria can form spore and they grow aerobically and anaerobically as Bacilli and Clostridia spp. This group of bacteria has public health hazards and economic loss significance. This study was designed to determine the prevalence of spore-forming bacteria isolated from marketable milk and some dairy products as pasteurized milk, UHT milk, milk powder, and baby food (30 samples of each). The samples were purchased randomly from different dairy shops, supermarkets, and pharmacies in Assiut Governorate, Egypt. Bacillus cereus was detected in 23.33, 13.33, 6.66, 13.33, and 10% from marketable milk, pasteurized milk, UHT milk, milk powder, and baby food, respectively. While, Clostridium perfringens was recovered in 20, 6.66, 0, 3.33 and 0%, respectively. This study concluded that there is a need for hygienic measures must be applied in the milk and dairy products production and manufacture to minimize the possibility of entering the spore-forming bacteria in these products.

Objective: The goal of this study was to determine the levels of lead (Pb), cadmium (Cd), and aluminum (Al) in raw bovine milk. Milk consumption was used to calculate the estimated weekly intake (EWI), provisional tolerable weekly intake (PTWI), and target hazard quotient (THQ) for individuals. Metal distribution in dairy products and byproducts was studied as a result of artisanal processing. Material and Methods: Seventy-five raw bovine milk samples were collected from artisanal producers in Alexandria city, West Delta, Egypt, and analyzed using the atomic absorption spectrophotometer. The effect of artisanal dairy processing on metal distribution was studied. Results: The averages of Pb, Cd, and Al in milk samples were 45.06, 4.77, and 2.93 μg/l, with 13.33% and 1.33% of analyzed samples had Pb and Al levels higher than the permissible limits, respectively. The EWI values of Pb, Cd, and Al were 1.050, 0.111, and 0.068 μg/kg body weight, which contributed to about 4.20%, 1.59%, and 0.97% from the PTWI, respectively. The THQ of three metals was [J Adv Vet Anim Res 2021; 8(3.000): 454-464]

Two hundred and fifty samples (Marketable milk, Ras cheese, Domiati cheese and ice cream), were randomly obtained from various dairy shops, supermarkets and ice cream shops in Assiut City, Egypt, during the period of November 2022 to March 2023. These samples were examined for the detection and counting of Bacillus cereus. The positive B. cereus isolates were analyzed by PCR to detect 16s rRNA gene for B. cereus, cytotoxin K (cyt K) and emetic gene (ces). Out of the 250 examined samples, 14 (5.6%) were contaminated by B. cereus. The analyzed ice cream had the highest prevalence (11.53%), followed by Ras cheese samples. The prevalence of ces gene recorded in the examined isolates was 57.14%, while cyt K gene was found in all isolates. Moreover, proteolytic and lipolytic activity investigations revealed that nearly all strains released protease enzyme (92.85%), most of which (64.28%) could produce lipase enzyme.

In this study, one hundred and ten samples (25 raw buffalo milk, 25 kareish cheese, 25 small-scale yoghurt, and 35 small-scale ice cream) were collected randomly from local markets, dairy shops, and supermarkets from different localities in Dakahlia Governorate, Egypt during October 2019 to March 2020. The prevalence rates of foodborne pathogens including E. coli, Salmonella spp., and Aeromonas hydrophila (A. hydrophila) were examined. Molecular confirmation and detection of toxin-producing and drug-resistance-related genes were carried out using PCR. E. coli was isolated from the examined raw milk, ice cream, Kareish cheese, and yoghurt at 72%, 25.71%, 40%, and 44%, respectively, while Salmonella spp. was isolated at 36%, 4%, and 24% from the examined raw milk, Kareish cheese, and yoghurt samples, respectively. Aeromonas hydrophila was isolated at 36% from the examined raw milk samples, 8% from Kareish cheese samples, and 76% from the examined yoghurt samples. Twelve out of 98 E. coli isolates, 18 out of 30 Salmonella isolates, and 24 out of 50 A. hydrophila were multidrug-resistant, respectively. The most resistant antibiotics were ceftriaxone and tetracycline. All examined E. coli, Salmonella spp., and A. hydrophila isolates contained blaTEM and TetA(A) resistance genes. 66.7% of the examined E. coli isolates harbored stx1, while stx2 was absent in all examined E. coli isolates. All examined Salmonella spp. isolates contained both stn and avrA virulence genes. All examined A. hydrophila contained the Aerolysin, but just 40% contained the hemolysin virulence genes. Therefore, it is necessary to reduce the excessive usage of antibiotics in dairy farms and to apply strict hygienic measures to inhibit microbial contamination of dairy products intended for human consumption.

Pseudomonas species is one of the psychotropic bacteria that can survive in low-tempered milk and dairy products besides producing heat-resistant spoilage enzymes. In this study, one hundred and fifty samples of milk and some dairy products were analyzed. The overall prevalence of Pseudomonas spp. was 44.66% (0% pasteurized milk, 16% butter, 20% pasteurized cream, 48.5% Talaga cheese, 50% bulk milk tank, 66.6% raw market milk, and 70% in raw cream). From 67 positive samples, eighty-three isolates were confirmed biochemically as Pseudomonas spp. The most prominent species were P. aeruginosa, then P. fluorescence, P. Fragi, P. psychrophile, P. proteolytica, P. alcaligens, P. lundensis, and P. brenneri by a percent of 38.5%, 37.5%, 10.8%, 6%, 2.4%, 2.4%, 1.2%, and 1.2%, respectively. Fourteen antibiotic discs were selected to measure the antimicrobial susceptibility of 59 isolates of Pseudomonas spp. The higher antimicrobial resistance was against Ampicillin (100%) followed by Colistin (98%), while the antibiotic sensitivity was higher against Imipenem (96.6%) then Meropenem (91.5%). The average MAR index of isolated Pseudomonas spp. was 0.462. Ten isolates of antimicrobial resistance serotypes of P. aeruginosa were O11: E, O8: C, O5: B, O4: F, and O2: B. Molecular identification of P. aeruginosa, P. fluorescence, and P. fragi was carried out using polymerase chain reaction (PCR) to determine their virulence genes (LasB, ExoS, pilB for P. aeruginosa, aprX for P. fluorescence and carA gene for P. fragi). High levels of antimicrobial-resistant (AMR) Pseudomonas spp.  threaten public health and cause global concern. The economic and public health impacts were discussed.

The present study was aimed to select potential probiotic and functional strains among lactic acid bacteria (LAB) isolated from some artisanal Egyptian dairy products. For this, 75 samples comprising karish (fresh skimmed), mish (aged salted skimmed) and Domiati (brined ripened) cheese varieties were surveyed in this study. Approximately, 300 lactic acid bacterial (LAB) strains were isolated and initially screened for their antibacterial activity against the two common food-borne pathogens; Staphylococcus aureus and Escherichia coli O157:H7. Using cell free extract of isolated LAB strains, various antimicrobial inhibition patterns have been noted against the tested pathogens. Upon further proteolytic and neutralization treatments, only 16 strains were proved to have potent antimicrobial attribute. Based on 16S rRNA gene sequencing identification of those 16 strains, 8 different species were identified (Lactobacillus plantarum, Lb. fermentum, Pediococcus acidilacticii and Enterococcus faecium). Additionally, those 16 strains were tested for different probiotic, functional and safety criteria (acid and bile resistance, salt tolerance, milk acidification ability, heamolytic activity and antibiotic sensitivity).  The present study showed that artisanal Egyptian artisanal chesses were proven to be sources of safe potentially probiotic LAB with interesting physiological properties, thus it could be further incorporated in manufacture of various dairy products as starter and non-starter cultures.

The present study aimed to detect the prevalence and antibiotic sensitivity pattern of Escherichia coli in raw milk and some dairy products (white soft cheese, yoghurt, and Laban rayeb) in Mansoura city, Egypt. A total of 200 samples, obtained equally from raw milk (farm and market milk), white soft cheese (Kareish and Domiati), yoghurt (small scale and large scale), and Laban rayeb (small scale and large scale) were examined for the presence of E. coli by using eosin methylene blue agar (EMB). Suspected E. coli isolates were confirmed by biochemical tests and then selected numbers of E. coli strains were identified serologically. Furthermore, serologically identified strains were subjected to antibiotic sensitivity testing. In total, the prevalence of E. coli recovered from the examined raw milk and dairy products samples was 28% (56/200). The highest prevalence was detected in raw market milk (52%), followed by Kareish cheese (48%) while, the lowest prevalence was obtained in large-scale yoghurt and large-scale Laban rayeb samples (8%). The selected numbers of E. coli strains subjected to serologic examination showed variable somatic and H antigens. About 58.8% of E. coli strains showed multi-antibiotic resistance (MAR) criteria at least to one antimicrobial in three different classes of antibiotics. The highest resistance was obtained from erythromycin (100%) then oxacillin (94%), cefepime (82%), penicillin G (76.5%), and ampicillin (58.5%), nalidixic acid (52.9%) and cefazolin (47.1%). the obtained results show the great hazard proposed to public health, therefore, the application of hygienic measures in all practices concerning dairy industry from farm to fork is not just advice but a necessity to maintain human health.

One of the most common food poisoning illnesses globally is caused by Bacillus cereus, which causes emetic and diarrheal food poisoning. Forty–two (42%) out of 100 samples from raw milk, powdered milk, ice cream, and pasteurized milk were positive for B. cereus, with a high prevalence in raw milk at 64%. Three virulence genes (nheA, cytK, and hblC genes) were characterized among 42 B. cereus isolates with variable frequencies. Detection of the nheA gene showed a high level of 90.4%, followed by the cytK gene in percentage at 50%, and the hblC gene at 47.6%. All examined strains were resistant to Penicillin, Oxacillin, then Cefixime and Ampicillin (85.7%), followed by Nalidixic acid (73.8%), Sulphamethoxazol-Trimethoprim(61.9%), and Oxytetracycline and Cephalotin (52.3%) whilst sensitive to Gentamicin (75%), followed by Enrofloxacin and Erythromycin (50%). Unfortunately, all examined strains are MDR and show 23 resistance patterns, this represents a real health malice for the people of Egypt. The obtained results demonstrated the rise of pathogenic B. cereus, a virulent organism that is multidrug-resistant, in Egypt's retail milk and milk products.