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Articles by Ibtisam E.M. El Zubeir
Total Records ( 3 ) for Ibtisam E.M. El Zubeir
  Ibtisam E.M. El Zubeir , Voughon Gabriechise and Q. Johnson
  Pasteurized milk samples of 8 different companies were collected from the 5 different food stores distributed in each of the 5 selected different socioeconomic areas of the Western Cape of South Africa, during the period of March-August 2001. At each pick up the collected samples were analyzed for somatic cell count (SCCs), standard plate count (TBC), coliforms count and E. coli count. Also the presence of Salmonella spp. and Listeria spp. were estimated. Moreover, standard cultures for the detection of Staphylococcus spp., Streptococcus spp., Enterococcus spp. and Bacillus spp. were done for all pasteurized milk samples. Milk constituents (Fat, protein, lactose, total solids, ash and solids not fat) and the added water were also estimated. Escherichia coli was isolated from 3 (3.9%) of the pasteurized milk samples with count of more than 190 cfu mL-1. Similarly, S. epidermidis, E. faecalis, E. faecium and S. intermedius were isolated at a rate of 3.9, 3.9, 3.9, 2.6 and 1.3%, respectively. The means of SCCs, TBC and coliform counts were recorded as 6.426x104±5.429x104 cell mL-1 9.94x105±2.9x106 cfu mL-1 and 2.84x104±1.2x105 cfu mL-1, respectively. The present results revealed the negative isolation for both Listeria spp. and Salmonella spp. The percent of fat, protein, lactose, total solids (TS), solids not fat (SNF) and ash were estimated as 2.187±0.828, 2.168±0.592, 3.195±0.835, 8.279±2.155, 6.093±1.423 and 0.72±0.0005, respectively. The percent of the added water was found as 24.153±14.833. The present results showed significant differences for the milk samples measurements from different companies, different socioeconomic areas and food stores. However the different packaging materials, their volumes and the different expiratory dates of the milk revealed non significant variations. Pearson correlation coefficients of the different measurements were also estimated. The present study concluded that regularity and quality measurement of the processed fluid milk should urgently needed to be implemented for the insurance of the quality of milk and milk products.
  Ali , A.O. Elmagli and Ibtisam E.M. El Zubeir
  Wigdan Mahmoud Abdalla and Ibtisam E.M. El Zubeir
  The present study was conducted to evaluate the hygienic properties during manufacturing of fermented milk by isolation and identification of some potential pathogens and it also aimed for evaluation of some fermented dairy products (roub and mish in a modern dairy factory). It was based on collection of six batches of samples from the whole milk, skim milk, yoghurt and their mixture; which enter for the processing of roub and mish; roub and mish from a modern dairy factory in Khartoum State (Sudan). The 1st and 2nd batches were collected from the factory commercial production. The 3rd and 4th were done in the factory laboratory as an experiment following the same procedure, while in the 5th and 6th batches pasteurization of whole milk was done. Comparison and the counts of each of E. coli, Staphylococcus aureus, Streptococcus spp. and Salmonella spp. were estimated in those products. Higher counts were obtained for the factory commercial samples compared with those manufactured as experiment in the factory. Moreover pasteurization of the whole milk revealed lower counts, which could be attributed to elimination of contamination. When comparing roub and mish significant differences were obtained only for E. coli (p<=0.05) and S. aureus counts (p<=0.05). Similarly, between mixture and roub significance variations were reported for E. coli (p<=0.05) and S. aureus counts (p<=0.001). However, non-significance differences were found for the measurements between the different groups. This could be due to fermentation in roub and addition of spices (black cumin, fenugreek and garlic) and salt in mish. Hence the present study supported the previous reports, which stated the role of those spices as antimicrobial agents against some pathogenic bacteria.
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