E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Research (Original Article) 


Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese

Ranya Khaled, Amr A. Amer, Maria El-Ansary.

Abstract
Mozzarella cheese consumption increased markedly in Egypt during the last decade. One hundred random samples of locally manufactured Mozzarella cheese (50 packed and 50 unpacked) were collected from groceries and supermarkets at Kafr El-Sheikh and Alexandria provinces. The mean log counts of Coliforms, S.aureus, yeast and mold were 3.42 ± 0.65 and 3.75 ± 0.53; 2.85 ± 0.47 and 3.09 ± 0.54; 3.90 ± 0.43 and 4.01 ± 0.45; 2.49 ± 0.37 and 2.79 ± 0.39 for packed and unpackedlocally manufactured Mozzarella cheese samples, respectively. There is a significant difference between two types of locally manufactured Mozzarella cheese samples at P<0.05 in all counts. Most of examined samples were not compatible with Egyptian standards(1008-14 /2005).Serodaignosis of E. coli isolated from examined samples ofpacked and unpacked mozzarella cheese were 2(20%), 1(10%) O127:H6; 1 (10%), 0 (0%) O153:H2; 1 (10%), 1 (10%) O55:H7; 1(10%), 1(10%) O111:H2; 1 (10%), 1(10%) O91:H21; 2(30%), 1(10%) untypable, respectively.
The economic and public health significance of isolated M.Os were discussed. In conclusion, it was observed that the hygienic quality of Mozzarella cheeses sold in dairy shops in Alexandria was low and does not have enough assurance in terms of public health. These results emphasize the need for applying strict hygienic practices, efficient heat treatment, and applying HACCP system.

Key words: Keywords: E. coli; Multiplex PCR; Mozzarella cheese; Staphylococcus aureus


 
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How to Cite this Article
Pubmed Style

Khaled R, Amer AA, El-Ansary M. Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese. AJVS. 2018; 59(2): 119-124. doi:10.5455/ajvs.302642864


Web Style

Khaled R, Amer AA, El-Ansary M. Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese. http://www.alexjvs.com/?mno=302642864 [Access: January 24, 2019]. doi:10.5455/ajvs.302642864


AMA (American Medical Association) Style

Khaled R, Amer AA, El-Ansary M. Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese. AJVS. 2018; 59(2): 119-124. doi:10.5455/ajvs.302642864



Vancouver/ICMJE Style

Khaled R, Amer AA, El-Ansary M. Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese. AJVS. (2018), [cited January 24, 2019]; 59(2): 119-124. doi:10.5455/ajvs.302642864



Harvard Style

Khaled, R., Amer, . A. A. & El-Ansary, . M. (2018) Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese. AJVS, 59 (2), 119-124. doi:10.5455/ajvs.302642864



Turabian Style

Khaled, Ranya, Amr A. Amer, and Maria El-Ansary. 2018. Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese. Alexandria Journal of Veterinary Sciences, 59 (2), 119-124. doi:10.5455/ajvs.302642864



Chicago Style

Khaled, Ranya, Amr A. Amer, and Maria El-Ansary. "Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese." Alexandria Journal of Veterinary Sciences 59 (2018), 119-124. doi:10.5455/ajvs.302642864



MLA (The Modern Language Association) Style

Khaled, Ranya, Amr A. Amer, and Maria El-Ansary. "Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese." Alexandria Journal of Veterinary Sciences 59.2 (2018), 119-124. Print. doi:10.5455/ajvs.302642864



APA (American Psychological Association) Style

Khaled, R., Amer, . A. A. & El-Ansary, . M. (2018) Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese. Alexandria Journal of Veterinary Sciences, 59 (2), 119-124. doi:10.5455/ajvs.302642864





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