Sanitary evaluation of milk and its products serving at general hospitals

Abstract

Key words:pasteurized milk, cheese, Coliforms, Staphy. aureus, EnterococciThis study was planned to indicate that how the health authorities realize the importance of frequent inspection of milk and dairy products to check whether; these meet the minimum legal standard to offer in a safety state to hospitals patients, but also on the freedom from microorganisms and its hazards. A total of Two hundred and fifty random samples of pasteurized milk, Damietta cheese, Kareish cheese, Ras cheese and yoghurt (50 of each) were collected randomly in clean, dry and sterile containers, from food Department in Alexandria hospitals. 90% of examined samples were complied with Egyptian standards which stated that thermoduric count of pasteurized milk must <30000/ml. All examined samples of Damietta, Kareish and Ras cheeses have different counts of total bacterial count. The incidence of Enterococci counts in the examined Damietta, Kareish, Ras cheeses and yoghurt samples were 54, 82, 66, and 48, respectively. Egyptian standards stated that Coliforms count of pasteurized milk and cheeses must not exceed <10/ml or g. the present study revealed that the percent of examined pasteurized milk, Damietta, Kareish, Ras cheeses and yoghurt samples that comply with that Standards were 62, 10, 6, 6 and 38%, respectively. While, the incidence of Staphylococcus aureus in the examined pasteurized milk, Damietta, Kareish, Ras cheeses and yoghurt samples were 30, 24, 66, 56 and 30%, respectively. These results emphasize the need for applying stricter hygienic practices, efficient heat treatment, and applying HACCP and GHP systems.

Microbiological Evaluation of Locally Manufactured Soft Cheese

“…The highest frequency distribution of E. coli in the positive soft cheese samples lied within the range of 10 2 -<10 3 (68.75, 48 and 76.19%) in Domiati, Kareish and Tallaga cheese, respectively (Table 5). Approximately parallel results were documented by Ibrahim et al (2015) and Abo El-Makarem et al (2017) in samples of Domiati cheese, while, the lower results were recorded by El-Bessery (2006). The results were higher than that noted by Abd Allah (2017).…”

“…Near results were recorded by Baraheem (2007) and Abd Allah ( 2017) in samples of Kareish cheese, while the lower results were recorded by Hussien et al (2013) and Hassan and Gomaa (2016). The results were higher than that verified by Abo El-Makarem et al (2017) and Abd El-Halem (2019). In Tallaga cheese samples lower results were recorded by El Bagoury et al (2019), while greater than that verified by Soliman et al (2004).…”

“…Baraheem et al (2007). The obtained results in samples of Tallaga cheese were like that recorded by Abo El-Makarem et al (2017), while lower than that recorded by Soliman et al (2004) and higher than that detected by Meshref and Hassan (2009) and Hassan et al (2019).…”

“…Results that were nearly similar in samples of Tallaga cheese were recorded by Hassan et al (2019), although, minor results were verified by Nasser (2001). The higher results were recorded by Abo El-Makarem et al (2017) and Lotfy et al (2018). Moreover, results indicated that 40 (80%), 22 (44%) and 25 (50%) of the Domiati, Kareish and Tallaga examined cheese samples were within the permissible limit of yeast counts stipulated by the Egyptian Standards (ES, 2005) which is <400 /g.…”