Study microbial content of locally produced and sold milk products (the local white soft cheese and the local cream) in Al-Muthanna markets

Main Article Content

Dhay A. Azeez
Maytham Abas Makki

Keywords

microbial content, milk products, white soft cheese, local cream

Abstract

This study was done to identify some of microbial contaminators for milk products (the soft cheese and the local soft cream ) common in Al-Muthanna markets and the evaluation the healthy range from health standardize correspondence. Collecting 50 sample of local soft cheese and 50 sample of local cream during September 2015 to April 2016. Standard bacteriological cultivation and biochemical tests were used to isolate and identify bacterial pathogens that cause microbial contamination in the milk samples. The result showed increase their microbial content which involved many of causing human illness and food poisoning, the most common bacterial strains were isolated from soft cheese and local cream was Staphylococcus aureus (26%, %30) Consequently, It is located within the crisis boundaries to cause food poisoning. The average number of Escherichia coli in soft cheese and local cream was (%20, %24), followed by Pseudomonas aeruginosa, Klebsiella pneumonia and Salmonella sp. (%10, %6) for each genus, Bacillus sp. (16%, 8%), and the results of yeast was 8% for each soft cheese and local cream. The result indicates that strict preventive measures should be adopted to ensure contamination free milk products for the good health of all consumers.

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