الفهرس 
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Abstract
In this thesis, we study enterobacteriaceae in milk and some dairy products special focus on Salmonella. The first part was the detection of food borne pathogens in milk and some dairy product samples.
A total of 160 samples of raw cow’s milk, raw buffluo’s milk, Kareish cheese and ice cream (40 of each) were arbitrarily collected from different localities as dairy shops and markets in Beni-Suef governorate, Egypt. All samples were examined for the presence of:
1-Total coliform count.
2- Faecal coliform count.
3- Escherichia coli count.
4- Isolation of E. coli.
5- Isolation of Yersinia enterocolitica.
6- Isolation of Salmonella and Shigella.
7- Identification of the isolated existing microorganisms.
8-disscusion of a Public health as well as economical importance of isolates.
The obtained results showed that:
Microbiological examinations:
• Total coliforms were detected in the examined raw cow’s milk, raw buffalo’s milk, Kareish cheese and ice cream samples with a mean values of 1.67 x 104±3.12 x 103, 1.11x105± 2.9x104, 2.04 x 106± 3.42 x 105and 8.82 x 102 ±2.72x 102 MPN/ml. or gm., respectively.
• Faecal coliforms were present in the examined raw cow’s milk, raw buffalo’s milk, Kareish cheese and ice cream samples with a mean values of 7.23 x 103± 1.69 x 103, 2.34x104± 5.05x103, 6.12 x 105±1.07 x 105 and 3.46 x 102± 1.21 x 102MPN/ml. or gm., respectively.
• Escherichia coli was detected in 80,85, 100 and 62.5 %of the examined raw cow’s milk , raw buffalo’s milk, Kareish cheese and ice cream samples with a mean values of2.39 x 102±4.79 x 101, 2.03x103± 7.10x102, 4.42 x 104± 1.49 x 104and 5.2x10 ±1.5x10 MPN/ml. or gm., respectively.
• Yersinia enterocoliticacould be isolated from 10, 15, 17.5 and 25 % of examined raw cow’s milk, raw buffalo’s milk, Kareish cheese and ice cream samples,respectively.
• Salmonellafailed to be detected in any of the examined samples.
The second important subject that discussed in this thesis was a new strategies for estimate the viability of Salmonella typhimurium in the manufactured Talaga(5%salt) and Domiati (8% salt) cheese. We reachedthatnone of the treatments exhibited complete absence of Salmonella in the present study. Increasing the level of salt in the milk from 50 to 80 gm/L. reduced the numbers of Salmonella thatsurvived storage enviroment, but the organism remainedviable for the same period (12 weeks) in the twokinds.