الفهرس 
Cover PageOnly 14 pages are availabe for public view
 |  | from | 188 |  |  |
| | | from | 188 | | |
Abstract
IN this work a total of 400 milk and milk products samples (including
raw milk, Kareish cheese, Rroumy cheese, Yoghurt and Ice cream (80
samples of each). In addition, 40 hand swabs collected from different
street venders. All samples were subjected to bacteriological
examination and the obtained results showed that the high prevalence of
isolation was concerned to Kareish cheese and Raw milk with a
relatively similar incidence (77.5% and 76.25% respectively) followed
by yoghurt (63.75%) and ice cream and Rroumy cheese with and
incidence of 57.5% and 56.25% respectively. Concerning hand swabs,
the results obtained showed that 26 samples were positive for the
presence of Staphylococcus aureus with an incidence of 65.00%.
Samples were tested for the presence of toxins and results showed that
207 out of 291 (71.13%) were toxigenic including 43 samples of raw
milk (70.49 %) had which produced SEA (13) (30.23%), SEB (4)
(9.30%) and SEC (26) (60.46%); 44 samples of Kareish cheese (70.96
%) had toxigenic strains which produced SEA (13) (29.54%), SEB (2)
(4.54%) and SEC (29) (65.90%); 29 samples of Roumy cheese (64.44
%) had toxigenic strains which produced SEA (10) (34.48%) and SEC
(19) (65.51%); 36 samples of yoghurt (70.85 %) had toxigenic strains
which produced SEA (7) (19.44%), SEB (3) (8.33%) and SEC (26)
(72.22%); 36 samples of ice cream (78.26 %) had toxigenic strains
which produced SEA (15) (41.66%) and SEC (21) (58.33%); 19
samples of hand swabs (73.07 %) had toxigenic strains which produced
SEA (11) (57.89%), SEB (6) (31.57%) and SEC (2) (10.52%). It is clear
from previous results that the enterotoxin C is the most predominant
enterotoxin type than the others types.