Some Harmful Residues in Shellfish and Their Relation To Public Health

Forty five random samples of plain yoghurt and 20 of each of fruit yoghurt, natural fermented milk (laban raieb) and artificial fermented milk (packaged laban raieb) were collected from different localities in Sharkia governorate and examined for sanitary1- It’s evident from the obtained results that the acidity% in plain yoghurt and fruit yoghurt was 0.86%, 0.93% respectively, while in case of natural and artificial fermented milks were 0.72% and 0.81%.2- The obtained results revealed that the mean Coliform count/g in examined yoghurt samples was 2.0x104, 2.4x104 for plain and fruit yoghurt, respectively. While Coliform organisms in examined fermented milk recorded 7.8x108 in natural fermented milk (lab3- Concerning the staphylococci count the mean value in examined plain yoghurt and fruit yoghurt was 1.18x102, 1x102 respectively but in case of natural fermented milk (laban raieb) it was recorded as 2.5x105 while it’s failed to be detected in artificial