The aim of this
study was to evaluate the bacteriological quality and safety of fresh white
cheese sold in Tripoli, Libya. The study lasted for approximately 7 months
(November 2011-May 2012), during this period 87 fresh white cheese samples were
collected from seven different areas (4 to 5 factories from each area with the
rate of 3 duplicates).
The samples were
tested for temperature at receiving, pH and acidity, total aerobic counts, total coliform
counts and the detection of incidence of some pathogenic bacteria including:
Escherichia coli, Escherichia coli O157:H7, Staphylococous aureus, Salmonella
spp., Aeromonas hydrophila and Listeria monocytogenes.
Results indicated that the average
temperature, % acidity, and pH of the tested samples were (15.80°C ± 5.8, 0.21
± 0.02% and 5.81 ± 0.06) respectively. Data indicated that 70.1% of the samples
exceeded the Libyan standard for white cheese No. 366 in respect to
temperature, while pH of all samples was within the limits of such standard. On
the other hand, means of total aerobic counts, total coliform counts, and the numbers
of Staphyloccoccus aureus were (38 × 107, 74 × 105, 35 × 104 and 53 × 103
cfu/g) respectively of the study.
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