Bacterial Biofilms in Small Scale Dairy Industry

Document Type : Original Article

Authors

1 Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Suez Canal University, Egypt.

2 Department of Food Hygiene and Control - Faculty of Veterinary Medicine. Suez Canal University.

3 Department of Food control and hygiene, Faculty of Veterinary Medicine, Suez Canal University, Ismailia

4 Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Suez Canal University, Egypt

Abstract

Bacterial biofilm has been incriminated as a major source of milk and dairy product contamination causing food poisoning with economic losses, therefore this study aimed to detect the possibility of cross-contamination of microorganisms from biofilms formed on manufacturing equipment and utensils surfaces to the final dairy products as rice with milk pudding and yogurt, through detection of Escherichia coli, Streptococcus spp., Staphylococcus aureus, and Proteus spp. by bacteriological examination of  90 surfaces swabs from biofilms formed on the manufacturing utensils surfaces after cleaning regime,  in small- scale dairy shops at Port-said Governorate, Egypt, and 45samples of each rice with milk pudding and yogurt from the same dairy shops. The results revealed that the incidence of Staphylococcus aureus was 53.3% in swab samples, 62.2% in yogurt samples, and 73.3% in rice with milk pudding samples, and the incidence of Streptococcus spp. was 73.3% in biofilm swabs samples, 68.9 % in yogurt samples and 71.1% in rice with milk pudding samples. The incidence of Escherichia coli was 3.3% in biofilm swab samples and 4.4% in yogurt samples and was not detected in all examined rice samples with milk pudding. Proteus spp < /em>. not found in all samples. we can conclude that the presence of biofilms and high incidence of isolated microorganisms, despite regular cleaning reflects the ineffectiveness of the cleaning process and cleaning agent used for biofilm control in small dairy shops and the presence of the same organisms in the final dairy products may confirm cross-contamination of microorganisms from biofilms formed on the manufacture utensils and equipment surfaces to the dairy products in small-scale dairy shops.

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