" BACTERIOLOGICAL ASPECTS OF ANAEROBIC ENDOSPORE FORMING BACTERIA RECOVERED FROM PROCESSED DAIRY PRODUCTS WITH SPECIAL REFERENCE TO " CLOSTRIDIUM PERFRINGENS

Abstract

One hundred and forty samples of Egyptian and imported different milk products (cheese, ice cream, yoghurt) of numbers 100, 20 and 20, respectively. The cheese samples were Edam, Gouda, Cheddar, processed and triangular processed and the ice cream were of 20 samples of each divided into 10 locally manufactured and other 10 imported ones. Besides all, 20 samples of locally manufactured yoghurt were collected from different localities in Cairo and Giza. They were examined bacteriologically for the presence of Clostridium species organisms.

The obtained results revealed that:

The mean counts of mesophilic anaerobic spore forming Clostridia in

local samples were (6.72 x 103

in Edam cheese, (2.24 x 103

in Gouda

cheese, (1.10 x 104) in Cheddar cheese; (1.39 x 103

in processed cheese,

(3.90 x 103

in triangular processed cheese, (9.44 x 103

in ice cream and

(5.72 x 104 ) in yoghurt. The respective means for imported dairy products

were (3.68 x 104) in Edam cheese, (5.74 x 103

in Gouda cheese, (2.10

X 104) in Cheddar cheese, (9.05 X 102

in processed cheese, (7.60 X 102)

in triangular processed cheese and (3.41 x 103

in ice cream.