الفهرس 
INTRODUCTION
Coliforms and Escherichia coli (E.coli )Only 14 pages are availabe for public view
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Abstract
The present investigation was designed to determine the bacterial quality of 100 mozzarella cheese samples which were examined for the presence of coliforms, fecal coliforms, E.coli, Staph aureus, Bacillus cereus and Salmonella spp.
By using MPN technique, mozzarella cheese samples were contaminated with coliform. The results reveated that coliforms counts (MPN/g) distribution for mozzarella cheese samples were 15 samples in the range of 102 to less than 103 cells/g, 59 samples in each of 103 to less than 104. Fecal coliforms were detected and their count distributed as 12 samples within the range of 102 to 103 and 41 samples lied between ≥103. Referring to E.coli, it was existed in 19 samples (19%) out of 100 examined samples of mozzarella cheese. Their counts using MPN method revealed that 13 samples lied in the interval ≥103, 6 samples lied in the interval 102 to <103.
The data represented that Staph. aureus was detected in 27% of mozzarella cheese with the maximum number 1 x105 and average 1.04 x104 . Most positive samples (13%) lied in the range from 103 to < 104 cfu/g, then 12% of samples counts lied within the range of 102 to < 103 and 2% lied in the range ≥105.
The results revealed that Bacillus cereus was detected in 27% of mozzarella cheese samples with the maximum number 2 x105 and average of 8.91 x103. 16% of the positive samples lied in the range from 103 to ˂104, then 10% of the samples counts lied within the range of 102 to ˂103 and 1% of the samples counts lied within the range ≥105. Moreover Salmonella spp. were recovered in 8% of mozzarella cheese samples.
The suggestive hygienic control measures for improving the quality of mozzarella cheese were discussed.