Prevalence of Enteric Bacteria Producing Toxins in Ice-Cream and Kareish Cheese in Port-Said City Markets

Abstract

The present study estimate the enteric bacteria in ice-cream and Kareish cheese. The study included 120 samples of ice-cream and Kareish cheese (60 of each), collected randomly from supermarkets, shops and street vendors in different districts of Port-Said city. All samples were examined for presence of Enterobacteriaceae spp. (on Violet Red Bile Glucose agar medium). Enterobacteriaceae strains were isolated in a percentage of 60% and 80% from group B (unpacked-shop) and group C (unpacked-street vendors) of ice-cream samples respectively, while the Enterobacteriaceae strains were isolated in a percentage of 40% and 93.3% from group B (unpacked-shop) and group C (unpacked-street vendors) of Kareish cheese samples respectively. The percentage of isolation of E. coli was 13.3% from group C (unpacked-street vendors) of ice-cream samples , while it was isolated in 6.6% from group B (unpacked-shop) and 60% from group C (unpacked-street vendors) of Kareish cheese samples. Salmonella spp. have been isolated in a high percentage (13.3%) from group C (unpacked-street vendors) of Kareish cheese samples and more than that of ice-cream (6.6%). The confirmation of the colonies was done biochemically and were identified up to species level. E.coli isolates from Kareish cheese in group C (unpacked-street vendors) were belonged to Poly(1) O:01, O55:K59 (B5), O124:K72 (B17) and in group B (unpacked-shop) were untyped, while E.coli isolates from ice-cream in group C (unpacked-street vendors) were untyped. Salmonella isolates from ice-cream and Kareish cheese were S. Typhimurium and S. paratyphi B. Studying the E.coli and Salmonella isolates for ability to produce toxin by using infant mouse assay was carried out. The isolated serotypes constitute public health hazards to consumers.

Microbiological Assessment of Ice Cream Sold at the Territory of Belgrade

“…Adžić (2022) reported that out of 35 samples of ice cream colected in café pastry shops at Novi Sad, 5.71% were positive for Enterobacteriacae and none for Salmonellae spp. Finally, results of Milutinović (2016) showed that all ice cream samples collected in Niš were free of Salmonella spp. and Enterobacteriacae.…”