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Abstract
One hundred and fifiy samples of locally manufactured Kareish cheese were collected randomly in sterile glass stopperd jars from village, street Hawkers at the market from different localities at El- Behera Govemorate. The collected samples were dispatched directly to the laboratory with a minimum of delay in an insulated ice box at 4 °C for sensory, chemical and microbiological evaluation.
1. Sensory evaluation:
• The number of samples with no criticisms were 3(2%), 9(6%), 54 (36%) and 132(88%) for flavour, body and texture, colour and appearance and salty criticisms in examined Kareish cheese samples.
2. Chemical and sanitary evaluation:
• The mean value of acidity percent in examined Kareish cheese samples was 2.27
± 0.037.
• The highest frequency distribution of acidity percent was lied between 2.0-<2.5
(44%).
• The mean value of salt content in examined Kareish cheese samples was 4.89 ±
0.046.
• The highest frequency distribution of salt content was lied between 4.5-<5.0
(32.67%).
3. Bacteriological evaluation:
3.1. Coliforms count:
• The mean value of Coliforms count cfulg in examined Kareish cheese samples was2.6Xl05± 1.9X104.
• The highest frequency distribution of Coliforms was lied between 1 0-<5 xl
(67.16%).
• Only 16(10.67%) samples of examined Kareish cheese vere complied with Egyptian standards (<10 cells/g).
• The frequency distribution of Coliforms isolated from examined Kareish cheese samples were Citrobacter diversus (4.43%), Enterobacter aerogenes (13.93%), Enterobacter cloacae (10.13%), Enterobacter liquifaciens (9.49%), Escherichia coli (12.65%), Klebsiella aerogens (8.86%), Klebsiella pneumoniae (12.03%), Klebsiella edwardsii (11.39%), Klebsiella atlantae (8.23%) and Kiebsiella ozaenae (8.86%).
• Escherichia coli could be identified serologically into 0111 :K58:B4 (10%), 0114:K60:B6 (5%), 0119:K69:Bll (5%), O26:K60:B6 (10%), 0125:K70:B15 (5%), O128:K67:B12 (10%)’ 055:K59:B5 (5%) and untypable (50%).
3.2. Isolation and identification of Salmonellae:
• Salmonellae species could not be detected in any of examined Kareish cheese samples.
• All examined Kareish cheese samples were complied with Egyptian standar which stated that Kareish cheese should be free from Salmonellae.
3.3. Staphylococcus aureus count.
• The mean value of Staphylococcus aureus count in examined Kareish cheese samples was l.4X104± 1.1 X103.
• The highest frequency distribution of Staphylococcus aureus was lied between
10-<5 x104 (49.22%).
• Only 22(14.67%) samples of examined Kareish cheese were complied with Egyptian standards which stated that Kareish cheese should be free from
Staphylococcus aureus.
3.4. Bacillus cereus count:
• The mean of Bacillus cereus count in examined Kareish samples was 5.7 xio3± 1.01 X103.
• The highest frequency distribution of Bacillus cereus was lied between 1 0-<5 x103 (50%).
• 130 (86.67%) samples of examined Kareish cheese were complied with Egyptian standards which stated that Kareish cheese should be free from Bacillus cereus.
3.5. Isolation and identification of Yersinia enterocolitica:
• Yersinia enterocolitica could not be detected in any of examined Kareish cheese samples.
• All examined Kareish cheese samples were complied with Egyptian standards which stated that Kareish cheese should be free from Yersinia enterocolitica.
3.6. Plasmid profile of isolated pathogenic strains:
• Plasmid DNAs isolated from E.coli have the same electrophoretic pattern. Plasmid DNA isolated from E.coli has five DNAs fragments ranged from 2.5 kbp to 15.7
kbp.
• Plasmid DNA isolated from Bacillus cereus has two DNAs fragments ranged from 4 kbp to 7.5 kbp.
• Plasmid DNA isolated from staphylococcus aureus has three DNAs fragments ranged from 2 kbp to 8 kbp.
The significance and public health importance of the isolated organisms
wee discussed and the suggestive control measure for improving the criteria and sanitary conditions of Kareish cheese were discussed.