Saad, A., Ibrahim, G., Ismail, T., Mohamed, A. (2017). Microbiological Studies on some Spoilage and Food-Poisoning Microorganism in Raw Milk.. Suez Canal Veterinary Medical Journal. SCVMJ, 22(2), 43-54. doi: 10.21608/scvmj.2017.62012
Ahmed Saad; Gehan Ibrahim; Takwa Ismail; Asmaa Mohamed. "Microbiological Studies on some Spoilage and Food-Poisoning Microorganism in Raw Milk.". Suez Canal Veterinary Medical Journal. SCVMJ, 22, 2, 2017, 43-54. doi: 10.21608/scvmj.2017.62012
Saad, A., Ibrahim, G., Ismail, T., Mohamed, A. (2017). 'Microbiological Studies on some Spoilage and Food-Poisoning Microorganism in Raw Milk.', Suez Canal Veterinary Medical Journal. SCVMJ, 22(2), pp. 43-54. doi: 10.21608/scvmj.2017.62012
Saad, A., Ibrahim, G., Ismail, T., Mohamed, A. Microbiological Studies on some Spoilage and Food-Poisoning Microorganism in Raw Milk.. Suez Canal Veterinary Medical Journal. SCVMJ, 2017; 22(2): 43-54. doi: 10.21608/scvmj.2017.62012
Microbiological Studies on some Spoilage and Food-Poisoning Microorganism in Raw Milk.
1Department of Food Hygiene and Control- Faculty of Veterinary Medicine, Suez Canal University
2Department of Food Hygiene, Animal Health Research Institute, Ismailia Branch
3Department of Food Hygiene, Animal Health Research Institute, Port Said Branch
Abstract
A total of 35 of raw milk samples were collected from street vendors and different supermarkets in Ismailia and Port Said cities and subjected to sensory, chemical and microbiological evaluation. The results showed that acidity % was 0.38+0.02 and Fat% was 2.76±0.07. Microbiologically the mean value of total Staph. aureus was 6.37±0.15 (Log10) cfu/ml,. Salmonellae failed to be detected. While the mean value of total Enterobacteriacaea count was 7.91±0.27 (Log10) cfu/ml. Also, the mean value of totalColiform count was 7.65± 0.35(Log10) c fu/ml, and the mean value oftotal yeasts and mold count was 3.26 ± 0.09 (Log10) cfu/ml. Finally, significance of food spoilage and poisoning isolates, possible sources of contamination and some recommendations to improve the quality of this product were discussed.
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