الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Dairy products are considered a good source of proteins, vitamins and minerals. However, fresh cream is the highest one of examined dairy products reveal S. aureus incidence and cheese is one of the most fermented foods commonly associated with biogenic amines (BAs) contamination, but all examined dairy products (fresh cream, cooking butter, plain yoghurt, kareish and Ras cheese) were implicated in the contamination by biological chemical residues (Staphylococcus enterotoxins and biogenic amines )
The present study was carried to find out if the examined dairy products have S.aureus enterotoxins genes and biogenic amines, so one hundred random samples of dairy products (20 each of fresh cream, cooking butter, plain yoghurt, Kareish and Ras cheese), were aseptically collected from different supermarket and dairy shop at Sharkia Governorate, Egypt. In first of September 2017 to February 2018. The collected samples were examined bacteriologically for the presence of S, aureus using Baired Parker agar and presence of staphylococcal enterotoxins genes (Sea, Seb, Sec, Sed and See) using and PCR technique. where above Baird parker agar plate enumerate and isolate the staphylococcal colonies and by VITEK 2 Compact identify S. aureus isolates, which examined using PCR technique for the presence of enterotoxigenic strains also the samples were examined for detection and determination of 8 types of biogenic amines using HPLC also histamine was detected and determined using ELISA technique.