Prevalence of Some Spore Forming Food Poisoning Bacteria in Milk and Some Milk Products

Authors

  • Tawfik A. Elbassiony Department of Food Hygiene (Milk Hygiene), Faculty of Veterinary Medicine, Assiut University, Assiut 71526, Egypt.
  • Al Shimaa M. Abd EL Mgeed Department of Food Hygiene (Milk Hygiene), Faculty of Veterinary Medicine, New Valley University, New Valley 72511, Egypt.
  • Rania Mohamed Ewida Department of Food Hygiene (Milk Hygiene), Faculty of Veterinary Medicine, New Valley University, New Valley 72511, Egypt.

Keywords:

Spore-forming bacteria, Bacillus cereus, Clostridium perfringens, marketable milk, dairy products

Abstract

Spore-forming bacteria are a group of bacteria can form spore and they grow aerobically and anaerobically as Bacilli and Clostridia spp. This group of bacteria has public health hazards and economic loss significance. This study was designed to determine the prevalence of spore-forming bacteria isolated from marketable milk and some dairy products as pasteurized milk, UHT milk, milk powder, and baby food (30 samples of each). The samples were purchased randomly from different dairy shops, supermarkets, and pharmacies in Assiut Governorate, Egypt. Bacillus cereus was detected in 23.33, 13.33, 6.66, 13.33, and 10% from marketable milk, pasteurized milk, UHT milk, milk powder, and baby food, respectively. While, Clostridium perfringens was recovered in 20, 6.66, 0, 3.33 and 0%, respectively. This study concluded that there is a need for hygienic measures must be applied in the milk and dairy products production and manufacture to minimize the possibility of entering the spore-forming bacteria in these products.

Downloads

Published

2021-10-03

How to Cite

Elbassiony, T. A., Abd EL Mgeed, A. S. M., & Ewida, R. M. (2021). Prevalence of Some Spore Forming Food Poisoning Bacteria in Milk and Some Milk Products. Journal of Advanced Veterinary Research, 11(4), 243-246. Retrieved from https://advetresearch.com/index.php/AVR/article/view/770

Issue

Section

Original Research