Microbiogical Studies on Egyptian Market Butter With Special Reference to Enteric Pathogens and food Poisoning Organisms

One hundred and sixty samples of Egyptian butter(eighty samples of each of Cooking and table butter)eollected from different localities in Sharkia Governorate were used in this work •The physical examination revealed the presenceof certain defects in colour, flay our and body texture.The chemical examination revealed that the saltcontent in Oooking butter ranged from 0.088 to 2.935~,with a mean value of 0.852 ± O~097 and varied in Tablebutter from 0.087 to 0.77l~ vdth a mean value of 0.361 + - While the mean acidity percentage of Booking andTable butter samples were 0.349 % 0.009% and 0.240 ± O~Oll% respectively.The micrObiological examination revealed that colif orms were present in 62~5% of Cooking butter andin 46..25% of, Table butter aamp.Lea , An inverse relation- slup existed between B. Coli titre. and Nacl% ( re -o~79).