الفهرس 
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Abstract
The aim of this study is to determine the possibility of transmission
of Staphylococcus aureus, Streptococcus spp., Escherichia coli
and Proteus spp. from biofilms formed on the surfaces of
equipment and utensils used in small dairy shops to the final dairy
products through bacteriological examination of 90 swabs which
were collected from biofilms on the surfaces of equipment and
utensils in small dairy shops from different localities at Port-said
Governorate, Egypt, in addition to 45 of each commercial small
scale yoghurt and rice with milk pudding samples collected from
the same small dairy shops. The results showed that the mean
values for Staphylococcus aureus counts were 4.7×10⁵±1.0×10⁵
cfu/g, 3.9×10⁵±8.8×10⁴ cfu/g and 9.4×10⁵±2.3×10⁵ cfu/g in swabs,
yoghurt and rice with milk pudding samples, respectively, and The
mean values for Streptococcus spp. were 2.2×10⁶±2.6×10⁵
cfu/g,1.4×10⁶±3.1×10⁵cfu/g and 3.2×10⁶±5.6×10⁵ cfu/g in swabs,
yoghurt and rice with milk pudding samples, respectively, While
the mean values of Escherichia coli were 1.7×10²±2.6×10¹ cfu/gm
and 1.2×10²±3×10¹ cfu/g in swabs and yoghurt samples,
respectively, with absence in examined rice with milk pudding
samples. Proteus spp. couldn’t be detected in any examined
samples. This may confirm cross-contamination from biofilms in
equipment and utensils surfaces to yoghurt and rice with milk
pudding as a final dairy product of small dairy shops.