Submit Manuscript

International Journal of Dairy Science

Year: 2009 | Volume: 4 | Issue: 3 | Page No.: 100-108
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 377

Authors

H.M. Fadel

Jehan Ismail

Keywords

Research Article

Prevalence and Significance of Staphylococcus aureus and Enterobacteriaceae species in Selected Dairy Products and Handlers

H.M. Fadel and Jehan Ismail
Some of the Egyptian dairy products are made by traditional methods. This makes them suitable media for multiplication of foodborne pathogens. So, this study aims to assess the microbial quality of selected dairy products prevalent in Ismailia City, the personal hygiene of dairy handlers and the potential hazards to consumers. A total of 120 Ras cheese, Kareish cheese and ice cream samples were collected randomly from different localities in Ismailia city. In addition, 40 nasal and hand swab samples were collected from some dairy workers. All samples were examined for presence of Staphylococcus aureus (on Baird Parker agar medium) and Enterobacteriaceae sp. (on Violet Red Bile Glucose agar medium). Molecular typing of S. aureus was performed using PCR Assay. The prevalence and significance of Staphylococcus aureus and Enterobacteriaceae species in Ras cheese, Kareish cheese and ice cream samples and in swabs of dairy handlers in Ismailia city were studied. The results of this study revealed out that the mean values of S. aureus counts (log10 cfu g-1) in Ras cheese was 5.54, in Kareish cheese was 5.59 and in ice cream samples was 4.07. Meanwhile, the mean values of Enterobacteriaceae sp. counts (log10 cfu g-1) in Ras cheese was 2.48, in Kareish cheese was 6.78 and in ice cream was 1.11. Salmonella could not be recovered in the examined dairy products. Staphylococcus aureus was isolated from 60 and 70% of dairy handlers hand's and nasal swab samples, respectively. Only one Salmonella strain was recovered from a dairy handler swab. Overall, the recovered E. coli serotypes from all the examined samples were O15:H11, O22:H5, O25: NM, O26:H11, O86:H34, O91:H10, O113:H21, O114:H2, O119:H6, O124:H7, O128:H2, O127:NM and O145:NM. In conclusion, the isolated serotypes constitute public health hazards to consumers.
PDF Fulltext XML References Citation

Related Articles

Effect of Bacterial Interactions on Antimicrobial Compound Production by Lactic Acid Bacteria
Development of Multiplex PCR (Polymerase Chain Reaction) Method for Detection of Salmonella spp. and Vibrio parahaemolyticus from Shrimp Samples of Bangladesh
Qualitative and Quantitative Validation of the Micro Biological Survey Method for Listeria spp., Salmonella spp., Enterobacteriaceae and Staphylococcus aureus in Food Samples
High Prevalence of Multi-drug Resistant Bacteria in Selected Poultry Farms in Selangor, Malaysia
Microbiological Quality Assessments of Biradon, Kesham and Kindrimo: Milk Products Sold in Maiduguri, Nigeria

Comments

gaikwad sunil manikrao Reply

this is very good research work and is very essential work done by the author(s). best wishes for future investigatiion

Leave a Comment

Your email address will not be published. Required fields are marked *