Incidence of pathogenic micro-organisms and viability of some food-poisoning bacteria in kareish cheese during storage

Incidence of some pathogenic micr~-organisms in fresh kareish cheese.One hundred samples of fresh k.areish cheese were collected from Assiut markets for --microbiological examination.Regarding the enteric group of organisms; E.coli, Alcaligens faecalis, Alkalisens diaper, Shigella flexneri”,Arizona, Klebsiella, Citrobacter, Ente.L’obacter and Proteuscould be isolated in the following percentages:1, 1, 4,J, 4, 17 and 12% respectively.”Moreover, a relatively higher incidence of strept. faecalis (52%) was encount ered in the examined samples, ’YhileStaph. aureus and Staph. epidermidis ,were isolate~ from 16 and31 cheese samples respectively.Anaerobic bacteria could be detected in 5.3% of. theexamined samples ,However, Salmonellae, Mycobacteria and, Strept. pyogentes, not be isolated from any of the chee~e samples examined.On the other hand, Yeasts were present in 78% of cheese samples, Cryptococcus and Candida were the predominated(42 & 32%) while Rhodtorula and Tor~lopsia were the least ( 4 & 6%) respectively.