APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT

Abstract

Raw milk Domiati cheese is the main soft white pickled cheese produced in Egypt. The objective of this study was to assess the microbiological hazards, physiochemical quality and safety of some raw Domiati cheese subtypes including Double Cream, Tallaga, Baramely and Istanbully. The cheese samples were randomly collected from different cheese retailers in Cairo. The results indicated that the protein content and fat content were high in Double cream cheese. The pH value was low in Baramely cheese. Total solid, ash, and EC were high in Istanbully cheese because it is high salt level. Also, results indicated high microbiological hazards. the cheese samples were highly contaminated, having microbial load exceeding the acceptable limits such as: Total bacterial count, Total coliform, Fecal E. coli and yeast & molds. Pathogenic bacteria (Staphylococcus aureus, E. coli O157:H7, Salmonella sp., Shigella sp., Listeria monocytogenes, Bacillus cereus and Campylobacter jejuni) were detected in three cheese samples. Except Istanbully cheese sample were found free of most pathogenic bacteria. A high microbial load of the cheese samples present a public health hazard to the consumers and emphasize the need for improving hygienic standard. Microbiological hazards must be limited to the stander limit of food safety. Raw milk soft white cheese must be manufactured according to hygienic standard.

Keywords

• raw milk soft white cheese
• domaiti cheese
• pathogenic bacteria
• microbiological hazards