Author/Authors :
ahmed, abbas a. alexandria university - faculty of veterinary medicine - department of food hygiene, Egypt , amer, amr a. alexandria university - faculty of veterinary medicine - department of food hygiene, Egypt , sakr, mohamed s. i. alexandria university - faculty of veterinary medicine - department of food hygiene, Egypt
Abstract :
A total of 120 random samples of Laban rayeb of different brands collected from El-Behera and Alexandria Governorates to assess their sensory, chemical and microbiological quality. Results given revealed that the mean values of pH were 6.25 ± 0.05, 6.18 ± 0.04, 6.4 ± 0.07, 6.21 ± 0.05, 6.33 ± 0.07 and 6.07 ± 0.03 for examined Laban Rayeb brands A, B, C, D, E and F respectively. The mean value of microorganisms count for brands A, B, C, D, E and F were 0, 0, 7.0 x 10^2 ± 2.0 x 10^2, 0, 0, 0.5 x 10^5 ± 0.06 x 10^5 for Coliforms, 100, 4.0 x 10^2 ± 1.1 x 10^2, 3.0 x 10^2 ± 0.5 x 10^2, 600, 2.25 x 10^2 ± 0.94 x 10^2, 0.42 x 10^4 ± 0.09 x 10^4 for S. aureus, 5.0 x 10^2 ± 1.4 x 102, 0.65 x 10^3 ± 0.2 x 10^3, 0.9 x 10^3 ± 0.4 x 10^3, 3.6 x 10^2 ± 1.2 x 10^2, 1.07 x 10^3 ± 0. 4 x 10^3, 1.6 x 10^4 ± 0.4 x 10^4 for Enterococci, 3.6 x 10^3 ± 1.4 x 10^3, 3.1 x 10^3 ± 1.02 x 10^3, 0.72 x 10^4 ± 0.31 x 10^4, 1.2x 10^3 ± 0.2 x 10^3, 1.7 x 10^3 ± 0.2 x 10^3, 0.8 x 10^6 ± 0.15 x 10^6 for yeast and 1.4 x 10^3 ± 0.2 x 10^3, 2.7 x 10^3 ± 0.6 x 10^3, 2.6 x 10^3 ± 0.4 x 10^3, 1.0x 10^3 ± 0.0, 1.7 x 10^3 ± 0.4 x 10^3, 0.94 x 105 ± 0.14 x 10^5 for mold respectively. These findings suggested that rayeb traded in whole sales market in El-Behira and Alexandria Governorates have poor quality. Therefore, strict censorship for manufacturers is needed to ensure the appropriate hygienic conditions and proper transportation temperature thereby reduce contamination
Keywords :
Traditional fermentation , Rayeb , Coliforms , Staphylococcus aureus , Enterococci , Yeast , Mold.
