الفهرس 
INTRODUCTION
Collection of samplesOnly 14 pages are availabe for public view
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Abstract
SUMMARY
A total of 180 random samples of locally manufactured cheese served in Assiut University Hospitals, Feta cheese 500g (Brand A), Feta cheese 50g (Brand B) and processed cheese were examined, at arrival (90 samples). After storage in refrigerator (30 samples) and after cutting before served to consumers (60 samples for 2 places A and B) for Feta 500g cheese only. These samples were examined for their microbiological quality for aerobic plate, psychrotrophic, enterococci, Staph.aureus, total coliform, Fecal coliform, yeasts &molds counts and detection of anaerobes were postulated. Moreover, comparison between the qualities of samples at the different stages of serving was carried out.
Part I: Examined samples of locally manufactured cheese served in Assiut University Hospitals after arrival:
Microbiological examination showed that enterococci and Staph.aureus were not detected in the examined Feta 500g, Feta 50g and processed cheese samples. While psychrotrophic bacteria, total coliform and Fecal coliform counts were found in Feta 50g cheese with average counts of 7.36x103, 1.11x103 and 3 x10, respectively, these results were unacceptable according to Egyptian Standards (2005). Moreover, only one positive sample (3.33%) was found to contain aerobic plate count in a value of 4x102 cfu/g in Feta 500 g cheese. On other hand high incidence of Anaerobes were postulated (23.3, 80 and 76.66%) in Feta 500 g, Feta 50 g and processed cheese examined samples, respectively. Also, the average counts of yeasts and molds were 4.24x103, 3.97x103 and 3.67x103 in Feta 500g, Feta50g and processed cheeses, respectively.
Part II: Examined samples of Feta 500g cheese served in Assiut University Hospitals after storage in refrigerator:
It is precisely evident from data postulated in this study that colonies of aerobic, psychrotrophic, enterococci, Staph.aureus, total coliform and Fecal coliform microorganisms could not be detected in Feta 500g cheese after storage in refrigerator. However, positive results of anaerobes were detected (53.33%). In addition, the minimum and maximum count of yeasts and molds were 1x103 and 1.6x104, respectively with an average count of 4.67x103.
Part III: Examined samples of Feta 500g cheese served in Assiut University Hospitals after cutting in 2 places (A and B) and before serving to consumers:
aerobic plate, total coliform, Fecal coliform and yeasts &molds counts were had positive results in the examined samples of Feta cheese 500g after cutting in 2 places (A and B). There averages values were (1.45x103, 1.45x103), (5.5x10, 3.23x102), (3.62x10, 4.62x103) and (1.55x103, 2.51x103) respectively. Moreover, anaerobes had high incidence (90 and 96.66%) for places A and B, respectively. According to Egyptian standards (2005) these results considered unsatisfactory. On the contrary, failure detection of Staph.aureus, psychrotrophic and enterococci microorganisms in the tested samples.
It is evident that high levels of aerobic, total coliform, Fecal coliform, yeasts & molds and anaerobic microorganisms indicated unsanitary measures during handling by workers hands and food contact surfaces in food department.
The suggestive hygienic control measures for improving the quality of Feta cheese product were discussed.