Occurrence and Behavior of Pseudomonas Organisms in White Soft Cheese

One hundred and twenty five random samples of white soft cheese, fifty of each Damietta, kariesh and twenty five of Feta cheese were collected from street vendors, supermarkets and groceries at Damietta province. All samples were examined chemically and sensory and proved to be fit for human consumption. The prevalence of pseudomonas spp. was 68% and 58% with mean count 9.02x104±2.87x104 and 2.43x105±9.32x104 for Damietta and kariesh cheese respectively. Pseudomonas spp were not detected in Feta cheese. The most prevalent spp was p. fluorescens (35.14% and 45.5%) while p.aeruginosa (21.26% and 15.2%); p. putida (27% and 18.2%) and p. stutzeri (16.21%and 21.21%) for Damietta and kariesh cheese respectively. All strains of p.aeruginosa showed 100% resistance to Ampicillin, Ampicillin/sulbectam, Cefazolin, Tigecyclin, Nitrofurantoin and Trimethoprim / sulfamethoxazole followed by Cefatriaxone and Cefepim 23% while Imipenem, Meropenem , Amikacin , Gentamycin and Tobramycin showed 100% sensitivity followed by Ciprofloxacin and Moxifloxacin 69.23% . Viability of p.aeruginosa during manufacture and storage of Damietta cheese was studied, using 0.1% Potassium sorbate with 10% Sodium chloride and cold storage of cheese showed great inhibitory effect on p.aeruginosa at 14th day. The public health significance of these finding were discussed.