Detection of Common Bacterial Contaminants of Locally Produced Al-Arab Soft Cheese in Diyala Province

Abstract

One of the common types of cheese manufactured in Iraq is Al-arab cheese. The reason for this is due to high proportion of protein ,texture and price. However, the conventional way that used to produce and sell it affords many opportunities for microbial contamination. To determine the hygiene quality of Al-arab cheese production in Diyala, 75 samples were collected randomly from (Baqubah, Dali Abbas, Khalis, Jalawlaa, Khan bani saad) towns. All samples were cultured on nutrient agar and positive culture was subjected to antibiotics susceptibility test using (Trimethoprim, Tetracycline Vancomycin, Cloxacilin, and Amoxicillin). Staphylococcus aureus recovered from Baqubah, Khalis, Khan bani saad, and Jalawlaa respectively (80% ,60%, 40% and 20%). Escherichia coli was the predominant in samples gathered from Dali abbas, Baqubah, Khalis, and Jalawlaa respectively (80%, 60%,60% and 20%). pseudomonas spp. Recovered from Baqubah, Khalis, and Dali abbas respectively (40%, 10% and 40%). Salmonella spp. was recorded the lowest percentage of contamination (10%) in the samples were collected from Al-Khalis Trimethoprim was effective against S. aureus and Klebsiella with mean inhibitory zone diameter 34mm and 36,7mm respectively while the inhibitory zone diameter for E. coli was (30.3) toward tetracycline.

Isolation and Identification of Gram-Positive and Gram-Negative Bacteria from Different Types of Cheese in Baghdad’s Local Markets

“…The microbial load and incidence of bacterial pathogens in foods are indicators of food quality (Abdulghani & Kareem, 2019). The primitive methods used for manufacturing cheese from unpasteurized raw milk with the absence of standard hygienic measures afford the pathway for its contamination with different foodborne pathogens and subsequently hazard to consumers (Mohamed, et al, 2021). The aim of the current study was to isolates and determine the occurrence of different types of bacteria in different cheese samples.…”