Studies on Spore Forming Food Poisoning Organisms in Milk And Some Milk Products

One hundred and thirty randam. samples of raw milk, pasteurized milk, U.H.T. milk, soft cheese (Domietta and Kareish cheese)and dried milk, collectedfrom different localities in EI-Bebera province were investigated for determination of the incidence ofspore forming food poisoning organisms (Cl. perfringens and B. cereus) •Determination of Acidity and salt content was per- formed on examined samples of Domietta and Kareisb che-ese to declare their effect on the behaviou~ of isolated organisms.The average acidity percent of Domietta and Kare- ish cheese was 0.486 = 0.072 and 0.334 = 0.037 respect- ively. Sodium chloride percent of Domietta cbeese ranged from 2.34 - 5.~ with a mean value 4.097 + 0.20% whilein Kareish cheese it ranged from 1.98 - .7.12 with Bn average of 4.510 + 0.26%Anaerobes (stormy fermentation) could be detected in 30%, 50%, 5%,40%,56.66%, 1D% of examined;samples of