Author/Authors :
Nazem, Ashraf M. Alexandria University - Faculty of Veterinary Medicine - Department of Food Hygiene, Egypt , Ahamed, Abbas A. Alexandria University - Faculty of Veterinary Medicine - Department of Food Hygiene, Egypt , Essam, Mohamed M. Alexandria University - Faculty of Veterinary Medicine - Department of Food Hygiene, Egypt
Abstract :
One hundred random samples of cream (45 raw cream, 15 pasteurized cream, 15 whipped creams and 25 cream powders) were collected from dairy shops and supermarkets in Alexandria city for evaluation of chemical quality (fat and acidity %), microbiological status and health hazards. The mean values of fat percent and titratable acidity for examined raw cream samples were 31.5± 0.56 and 0.36± 0.01, while for pasteurized fluid cream were 30.1± 1.08 and 0.40± 0.02, also mean values of fat % and titratable acidity for examined whipped cream were 32.8± 0.89 and 0.37± 0.02 and finally for cream powder samples were 31.6± 0.85 and 0.37± 0.02, respectively. Four isolates of E.coli biochemical identified by VITEK2 Compact, 3 isolate confirmed as E.coli by percent (75%) and one isolate confirmed as citrobacter by percent (25 %), serological identification of 6 isolates of E.coli are –ve poly I, II and III, it mean that all isolates nonpathogenic E.coli. the mean values of total bacterial count of different microorganism isolated from raw cream were 3.01x105±0.7x105, 2.06x10^5±0.42x10^5, 5.73x10^2 ± 0.87x10^2, 6.11x10^2±2.06x10^2 and 7.6x10^4±1.8x10^4 and 1.5x10^4±0.25x10^4 for total bacterial count, Coliforms, Staphylococcus aureus, enterococci, yeasts and moulds count respectively. The respective mean counts of different microorganism isolated from pasteurized fluid cream were 4.2x10^2±1.5x10^2, 1.1x^103±0.48x10^3, 6.5x10^2 ± 1.5x10^2, 2.1x1062±0.86x10^2, 2.03x10^2±1.2x10^2 and 1.3x10^3±1.2x10^3 for total bacterial count, Coliforms, Staphylococcus aureus, enterococci, yeasts and moulds respectively. The mean values of different microorganisms isolated from collected samples of whipped cream were 2.4x10^4±1.3x10^4, 1.6x10^4±0.37x10^4, 1.1x10^2±0.5x10^2, 4.0x10±0.9x10, 4.04x10^5±0.67x10^2 and 5.5x10^2±2.6x10^2 for total bacterial count, Coliforms, Staphylococcus aureus, enterococci, yeasts and moulds, respectively. The mean values of total bacterial count, Coliforms, yeasts and moulds which isolated from cream powder samples were 1.25x10± 0.25x10, 1.5x10±0.5x10, 1.5x10±0.5x10 and 1.0x10 ±0, respectively. We fail to isolate staphylococcus aureus and enterococci from the cream powder samples.
