الفهرس 
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Abstract
HACCP system is a process that identifies and assesses the hazard and risks associated with the manufacture, storage and distribution of foods and implements the appropriate control aiming at the elimination or reduction of these hazard at specific points of production line.7.1. Coliforms count: 7.1.1. Damietta cheese processing line The mean value of Coliforms counts in receiving raw milk, milk after salting, rennet, curd, whey, fresh cheese, water supply, swabs from cheese vat, wooden vat, worker and cartoon package were 2.75×10³±1.56×10²,6.94×10²±3.82×10,7.75×10²±1.25×10,2.11×10³±1.18×10²,1.0×10³±3.0×10²,1.01×104±6.66×10³,1.10×10²±2.5×10,1.64×10²±1.5×10,1.15×10³±3.17×10²,9.75×10±.25×10 and 0, respectively. Coliforms isolated from examined samples for Citrobacter diversus, Citrobacter freundi, Enterobacter aerogenes, Enterobacter cloacae, Enterobacter liquefaciens, Escherichia coli, klebsiella pneumonia, klebsiella oxytocawere 10, 8.75, 17.50, 16.25, 10, 12.5, 13.75, 11.25%, respectively 7.1.2. Kareish cheese processing line The mean values of Coliforms count in receiving raw milk, milk after pasteurization, cheese, whey, water supply, swabs from cheese vat, worker and package were 2.76×10³±1.49×10², 1.0×10²±0.00, 1.73×10³±4.85×10²,2.66×10³±3.35×10²,1.10×10²±2.5×10,1.71×10²±0.44×10 and 9.75×10± 0.25×1, respectively Coliforms isolated from examined samples for Citrobacter diversus, Citrobacterfreundi, Enterobacteraerogenes, Enterobacter cloacae, Enterobacter liquefaciens, Escherichia coli, klebsiella pneumonia, klebsiella oxytoca were 11.43, 20, 22.86, 14.28, 5.72, 11.43, 14.28, 0%, respectively 7.2. Enteropathogenic E.coli: 7.2.1. Damietta cheese processing line The incidence of enteropathogenic E.coli in receiving raw milk, milk after salting, rennet, curd, whey, cheese, water supply, swabs from cheese vat, wooden vat, worker and package were 26.66, 26.66, 0, 20, 20, 26.66, 6.66, 6.66, 13.33, 0 and 0%, respectively 7.2.2. Kareish cheese processing line The incidence of enteropathogenic E.coli in receiving raw milk, milk after pasteurization, cheese, whey, water supply, swabs from cheese vat, worker and package were 20, 0, 6.66, 6.66, 0, 6.66, 0 and 0% ,respectively Serodiagnosis of E.coli isolated from Damietta and Kareish cheese were O127:H6 (22.22 and 0%) ; O153:H2 (11.11 and 16.66%) ; O55:H7(0 and 33.34%) ; O111:H2 (22.22 and 16.66%) ; O91:H21 (0 and 0) ; O124 (11.11 and 0) and untybable (33.33 and 33.34) , respectively. The occurrence of virulence genes of E.coli isolated from the manufactured cheese were Stx1 and Stx2 (100, 0%) for O127:H6 , (0 ,100%) for O153:H2 , (50 , 50%) for O55:H7 , (100 , 100%) for O111:H2 and (0 , 0%) for O124 ,respectively. 7.3. Salmonella spp. 7.3.1. Damietta cheese processing line The incidence of Salmonella spp in receiving raw milk, milk after salting, rennet, curd, whey, fresh cheese, water supply, swabs from cheese vat, wooden vat, worker and package were 6.66, 0, 0, 0, 0, 0, 0, 0, 0, 0 and 0%, respectively 7.3.2. Kareish cheese processing line Salmonella spp. could not be detected in all points in Kareish cheese processing line. 7.4. Shigella spp 7.4.1. Damietta cheese processing line The incidence of Shigella spp. in receiving raw milk, milk after salting, curd, whey, rennet, cheese, water supply, swabs from cheese vat, wooden vat, worker and package were 6.66, 6.66, 0, 6.66, 6.66, 6.66, 6.66, 6.66, 0 and 0%, respectively. 7.4.2. Kareish cheese processing line The incidence of Shigella spp. in receiving raw milk, milk after pasteurization, cheese, whey, water supply, swabs from cheese vat, worker and package were 6.66, 6.66, 13.33, 13.33, 0, 13.33, 0 and 0%, respectively Good conditions of hygiene should be maintained throughout cheese manufacture until consumption to prevent contamination. HACCP – based risk assessment, good manufacturing practice and ISO 22000 food safety should be implemented for all stages of manufacture in order to produce safe and good quality dairy product.