The Presence of Pathogenic Bacteria in Cheese made from Raw Milk in Al-Housh Area, Gazeera State, Sudan

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Date
2015-04-12
Authors
MUSSA, MOJAHID
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Publisher
UOFK
Abstract
A total of twenty eight (28) samples of cheese made from raw milk were collected from Al-Housh area Gazeera state and stored at room temperature. All these samples were studied against: total bacterial viable count, pH, salt concentration and all the samples were examined against S. aureus, E. coli, B. cereus and Ps. aeruginosa as pathogenic bacteria. The pH of cheese was between 2.93±0.23 and 4.50±0.00 with mean value 3.95. Salt concentration was between 4.4% and 5.9% with mean value 4.85% Total viable count of bacteria was between 1.0×105CFU/ml and 8.9×105CFU/ml as they are shown in table (2) with mean value 4.7×105 CFU/ml. S. aureus was detected in (10) and that represent 35.7% from all samples and 50% of those bacteria detected. E. coli was found in 6 samples with 21.4% of total samples and 30% of detected bacteria. B. cereus was detected in 4 samples with 14.28% and that represent 20% of bacteria that were detected in cheese samples. All samples were examined to Ps. aeruginosa and showed that there was none positive result.
Description
68page
Keywords
Raw Milk, AlHoush Area, Pathogenic Bacteria,Cheese,sudan
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