الفهرس 
Screening and characterization of Microbial Profile for some Traditional Dairy Products in Rural Areas; Menoufia Governorate, Egypt
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Abstract
Milk and milk products, can be considered a good medium for microbial growth due to their nutrient content and long storage duration. In Egypt, milk and traditional milk products are crucial economic assets in Egyptian villages while been homemade and produced without quality control or observation from health authorities, moreover, these rural products have no quality control or pasteurization units or even efficient refrigerators to help in reduction of contamination.In this study, 30 raw milk and 70 traditional dairy products samples were collected from Egyptian rural areas and submitted for enumeration of different microbial counts and identification of some pathogenic bacteria by conventional plating method (CPM). Bovine mastitis pathogens (BMP) was investigated in this samples by both conventional and molecular methods. A semi-open questionnaire was used to collect data from villagers in the study sites, covering farmers{u2019} activity towards rural dairy products and raw milk consumption preference. Also 75 environmental samples were collected from milking and processing sites for investigation of BMP by CPM where 14.7% and 2.7% of this samples were contaminated with E. coli and Staphylococcus aureus, respectively while Streptococcus agalactiae was not detected. All raw milk and dairy products samples contain high count of psychrotrophic bacteria, Enterobacteriaceae, coliforms, yeast and mold which indicates poor hygiene practices. E. coli, Bacillus cereus, Staphylococcus aureus and Streptococcus agalactiae were detected in some samples while all samples were free from Clostridium perfringens,Salmonella spp. and Listeria monocytogenes.Multiplex PCR was proved to be more rapid and sensitive technique than CPM for detection of BMP.Some isolated psychrotrophic bacterial strains were able to produce proteolytic and/or lipolytic enzymes which cause spoilage of raw milk and its products and the antibacterial effect of some essential oils (EO) against these bacterial strains was tested and found to be effective especially cinnamon, clove and Oregano EO., however Pseudomonas aeruginosa was inhibited only by cinnamon EO