Microbiological Quality of Kareish cheeses

Document Type : Original Article


1 Department of Food Hygiene (Milk Hygiene), Faculty of Veterinary Medicine, Assiut University, Assiut 71526, Egypt.

2 Animal Health Research Institute, Dokki, Giza, Cairo 12618, Egypt

3 Department of food hygiene, Faculty of Veterinary Medicine, New Valley University, Egypt.


This study aimed to evaluate kareish cheese sold in two cities in Egypt (New Valley and Cairo). A total of 105 kareish cheese samples were collected from New Valley, Cairo and different cheese factories (35 samples for each). The samples were examined for the occurrence of some food poisoning microorganisms as well as their quality. All samples were submitted for physical, chemical, and microbiological examination. The physical examination revealed that 100% of the examined samples were normal in color, odor, and consistency. The mean values of salinity and pH were 2.0±0.26 and 4.4±0.04, respectively. The positive % of coliforms, E. coli, and molds & yeasts were 42.8, 30.5, and 89.5%, respectively with the mean count 3.45±0.22, 1.92±0.22, and 4.62±0.13 cfu/g, respectively. Moreover, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes could not be detected in the examined kareish cheese samples. The results clarified that the high risk for humans that may be occurred by consumption of contaminated kareish cheese. Hygienic measures must be taken during the manufacture of this type of cheese.


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