Prevalence of Some Spore Forming Food Poisoning Bacteria in Milk and Some Milk Products

Tawfik A. Elbassiony; Al Shimaa M. Abd EL Mgeed; Rania Mohamed Ewida

Prevalence of Some Spore Forming Food Poisoning Bacteria in Milk and Some Milk Products

2021

Tawfik A. Elbassiony | Al Shimaa M. Abd EL Mgeed | Rania Mohamed Ewida

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.

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