الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
 |  | from | 96 |  |  |
| | | from | 96 | | |
Abstract
One hundred and twenty samples of cheese (Kariesh, Damietta, 30. each), Double cream cheese (20 samples) and other types of soft white cheese (factory A, factory B, factory C and factory D 10 of each) were collected from dairy shops, supermarkets and markets at different localities of Alexandria city and its suburbs.
Collected samples were subjected for chemical and bacteriological examinations and transferred to the laboratory under aseptic condition with a minimum of delay to determine faecal Coliforms and isolation and identification of enteropathogenic E. coil.
1- Chemical examinations: (Mean values)
Products Acidity % pH value Salt %
Kariesh cheese 2.17 4.98 2.94
Damietta cheese 1.34 5.26 3.77
Double cream 1.20 5.51 4.61
FactoryAcheese 1.17 4.92 3.30
Factory B cheese 2.42 4.00 4.60
Factory C cheese 2.04 3.66 3.77
Factory D cheese 1.69 4.58 4.44
2. Bacteriololiical examination:
a. Incidence and count of total faecal Coilforms:
Faecal Coliforms could be detected in 93.3, 76.7, 75, 100, 100, 70 and
70% of examined samples of Kariesh cheese, Damietta cheese, Double cream
cheese, factory A, factory B, factory C and factory D, respectively.
The corresponding means of faecal Coliforms per gram were 2.94 x
10, 1.41 x io, 1.33 x io, 2.60 x io, 1.95 x io, 1.3 x iO and 2.47 x ion.
b- Incidence of identified faecal Coliform species:
The obtained results reveal that Escherichia coli, Enterobacter cloacae,
Em. aero genes, Ent. agglomerans, K. pneumoniae, K. rhinos cieromatis, K.
oza’enae, Cit. freundii, Cit. diversus were present in 50, 34.8, 26.7 and
20.6% (7.1, 7.1, 10.8), (0.0, 13%, 0.0) (6.7, 0.0, 13.3) and (0.0, 14.7%,
0.0), (3.6, 7.1, 0.0), (21.7, 8.7, 4.3), (20, 0.0, 13.3) and (20.6, 11.8, 11.8),
(7.1, 7.1), (8.7, 8.7), (13.3, 6.7) and (11.8, 8.8) of examined Kariesh cheese,
Damietta cheese, Double cream cheese and other types of soft white cheese
samples respectively.
Incidence of isolated pathogenic E. coli in examined samples were 36.6,
20, 15, and 10% for Kariesh cheese, Damietta cheese, Double cream cheese H and other types of soft white cheese (factory A, factory B, factory C and
factory D), respectively.