A total of 125 random samples of raw milk and soft cheese (25 each) of cow's milk, sheep's milk, goat's milk, kareish cheese and Domiati cheese samples were collected from different markets and shops in Alexandria city, Egypt and examined for the presence of Staphylococcus aureus and Streptococcus agalactiae as food poisoning and mastitis causing organisms. The incidence of Staphylococcus aureus in examined samples were 28, 36, 40, 20 and 16% in the examined cow's milk, sheep's milk, goat's milk, kareish cheese and Domiati cheese, respectively. Streptococcus agalactiae was detected in 16, 20, 24, 12 and 4% of the examined samples, respectively. Streptococcus agalactiae was identified using primers V1 and V2, specific to rRNA as an early diagnosis of subclinical mastitis using, PCR technique. The sanitary and public health importance of these organisms as well as control measures to improve the quality of dairy products and to safeguard the consumers from infection were discussed.

Fifty random samples of cooking and pasteurized cow butter (25 samples each) were collected from different markets in Alexandria, city. Samples were examined for organoleptic and physicochemical characters. Sensory evaluation revealed that 10 (40%) ; 9 (36%) and 6 (24%) of cooking butter samples were graded as good, fair and poor, respectively, while 3 (12%) samples of pasteurized butter were excellent ; 16 (64%) good ; 4 (16%) fair and 2 (8%) of poor quality. Cooking butter samples showed average fat %, acid degree value (ADV), iodine value, solid not fat (SNF) and moisture content as 76.27 + 5.17; 2.51 + 1.8 ; 36.29 + 16.7 ; 2.88 + 1.65 and 17.55 + 2.34, respectively. While corresponding results for pasteurized butter were 81.66 + 5.96 ; 0.96 + 0.54 ; 43.07 + 11.9 ; 2.25 +1.12 and 15.07+ 2.09, respectively. Nine (36%) samples of cooking butter and 4 (16%) samples of pasteurized butter had a fat content lower than the legal limit set by the Egyptian Standards not less than 78% (EOSQC 154-5/2005). According to the results of Acid degree value (ADV) 2 (8%) of cooking butter samples graded as normal {<0.4} ; 5 (20%) borderline {0.7-1.1}; 2 (8%) slightly lipolyzed {1.2-1.5} and 16 (64%) were extremely lipolyzed {> 1.5}. Regarding pasteurized butter samples 11 (44%) were normal ; 8 (32%) borderline ; only one (4%) were slightly lipolyzed and 5 (20%) were extremely lipolyzed, while the legal limit set by the Egyptian Standards not exceed than 0.4% (EOSQC 154-5/2005). Measurement of iodine value (IV) declared that 20 (80%) and 21 (84%) of cooking and pasteurized butter samples, respectively were within the normal iodine value range (26-43). While 3 (12%) and 4 (16%) of cooking and pasteurized butter samples, respectively had higher values than the maximum limit and they may be adulterated by vegetable oils. Two (8%) of cooking butter samples showed results lower than the minimum limit of iodine value. According to the results of Solid Not Fat (SNF), 12 (48%) and 16 (64%) of cooking and pasteurized butter samples, respectively were within the normal. While, 11 (44%) and 5 (20%) of cooking and pasteurized butter samples, respectively had high (SNF) content more than 3%. Measurement of moisture content declared that 22 (88%) and 23 (92%) of cooking and pasteurized butter samples, respectively were in the normal limit, while 3 (12%) and 2 (8%) of cooking and pasteurized butter samples, respectively had moisture content higher than 18%. All the examined butter samples were proved to be free from adulteration by starch.

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High Performance Liquid Chromatography (HPLC) with the highest detector average value µg/kg for aflatoxin B1 was 0.87 (frozen meat) and the lowest was 0.41 (luncheon), the respective values for zearalenone were 2.96 (luncheon) and 2.15 (beef burger) µg/kg. In studying the effect of different food processing on stability of zearalenone in meat sample (a piece of fresh beef meat about 200 gm), the amount of zearalenone added to meat sample was 15µg prior freezing at -20°C and extracted, examined by HPLC after one day, 4,7,14,21,30 days and after two months for presence of mycotoxin zearalenone, which added to meat. In order to test the effect of heat treatment on the concentration of the zearalenone in meat were subjected to boiling (at 100°C for 45 minutes) and roasting (on direct flame for 11 minutes). Our results showed limited reduction in the percentage of zearalenone toxin, which is a stable compound and not affected by different food processing methods. The public health significance of the mycotoxins as well as the suggested measures for improving the quality of produced products has been discussed.