Prevalence of aeromonas spp. in milk and some dairy products in sharkia governorate

A survey was undertaken to determine the prevalence of Aeromonas spp. in raw milk and some dairy products using a range of selective media.The proteolytic and lipolytic activity of Aeromonas spp. isolated during thesurvey was also investigated.Two hundred random samples, 50 each of raw milk, yoghurt ice creamand Kareish cheese, were collected from different dairy shops,supermarket, and street peddlers in Zagazig city. of the 50 raw milksamples tested, 6 (12.0% were found to contain Aeromonas spp. usingStarch ampicillin agar (SA) compared to 10 (20.0%) when Ampicillindextrin agar medium was used.In those samples in which Aeromonas spp. were detected, theAeromonad count using (SA) ranged from 2x 102 to 8x 102 with a mean valueof 4.7xl02 cfu/ml. In the case of (ADA) , the corresponding count rangedfrom 40 to 3xl 03 with a mean value of 8.3xl 02 cfu/ml.Prevalence of Aeromonas spp. was proved in 12.0% each of yoghurtand Ice cream samples using SA medium, Aeromonas failed detection inKareish cheese samples on the same medium. While in case of ADA, theincidence rate was 16.0%, 16.0% and 4.0% in yoghurt, ice cream andKareish cheese samples respectively. The mean value of Aeromonas spp.was 6.9xI04, 2.8xl04 in yoghurt and ice cream samples respectively using