BENHA VETERINARY MEDICAL JOURNAL (2011)-SPECIAL ISSUE [I]: 1-6

BENHA UNIVERSITY
BENHA VETERINARY MEDICAL JOURNAL
FACULTY OF VETERINARY MEDICINE

MICROBIOLOGICAL EVALUATION OF SOME EGYPTIAN WHITE SOFT

CHEESES
Mohammed Sayed*, Ahmed Abdel-Hameid, Walaa Shaban
Department of Food Hygiene, Faculty of Veterinary Medicine, Assiut University, Egypt

ABSTRACT

In this study, a total of 100 random samples of some locally manufactured Egyptian white soft
cheeses were collected from various dairy shops, street vendors and supermarkets located in Assiut
city, Egypt. The samples were represented as Domiati cheese, Bramily cheese, Fayomi cheese and
Tallaga cheese (25 samples each). To assess their quality, the samples were examined
microbiologically for incidence and count of aerobic plate count, thermoduric, psychrotrophs,
Enterococci, coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, yeasts & molds and
anaerobes. When the obtained results compared with the Egyptian and international standards, the
examined Fayomi cheese samples were found to be of better quality than the other types of cheeses
examined, although all types of the present study soft cheeses need to be improved microbiologically.
The design and facilities of food establishments producing Egyptian white soft cheeses should be in
compliance with licensing requirements and conditions stated by the international standards.

KEY WORDS: Bramily cheese, Domiati cheese, Fayomi cheese, Microbiological evaluation, Tallaga
cheese.
(BVMJ-SE [1]: 1-6; 2011)

1. I N T R O D U C T I O N

C heese is universally recognized as

first class food. Production and
handling of locally manufactured
Egyptian white soft cheeses, is still under-
way especially those produced by cheese
maker in most villages distributed all-over
the country. Therefore, such cheese is
mostly contaminated with different types
of organisms gaining access to the product
from various sources. The microbiological
quality of milk and dairy products is
influenced by the initial flora of raw milk,
the processing conditions and post-heat
treatment contamination [1]. Domiati
cheese is the most popular local
type of pickled soft cheeses by all
socioeconomic classes in Egypt due to its
nutritional value, convenience and good
taste. When fully ripened it has strong
sharp flavor as well as smooth body and
texture [2]. Cheeses being now processed
with modern technology basing on the use
starter culture, which initiate rapid
acidification of the raw material, offer
more microbial safety and organoleptic
characters [3].
This study was conducted to evaluate the
microbiological quality of some locally
manufactured Egyptian white soft cheeses
sold in Assiut city, including Domiati,
Bramily, Fayomi and Tallaga chesses.
Such cheeses are mostly contaminated
with different types of organisms gaining
access to the product from various sources
during production, handling and
distribution.

4th Sci. Conf., Al-Kasr 25-28 May; 2011 Corresponding Author e-mail:
Fac. Vet. Med., Benha University, Egypt 1 dr.mohammedsayed@yahoo.com
 SAYED et al. (2011)

Preparation of samples and serial dilutions

2. MATERIALS AND METHODS were done according to APHA [4].

2.1. Samples: 2.2. Microbiological examination:

A total of 100 random samples of locally
manufactured Egyptian white soft cheeses
were collected from various dairy shops,
street venders and supermarkets located in
Assiut city, Egypt. The samples were
represented as Domiati, Bramily, Fayomi
and Tallaga cheeses (25 samples each).
Each sample was obtained in its plastic
bags as sold to the public and transferred
to the laboratory with a minimum of delay.
Aerobic plate count (APC) and
thermoduric count were done according to
APHA [4], psychrotrophs count [5],
Enterococci count [6], coliforms, fecal
coliforms and E. coli count (MPN/g) [7],
Staph. aureus count [8], total yeasts &
molds count [9], anaerobes detection [10].
3. RESULTS

Table 1 Positive samples incidence (%) and average count (cfu/g) of microorganisms in the examined cheeses
Domiati cheese Bramily cheese Fayomi cheese Tallaga cheese
Microorganisms
% cfu/g % cfu/g % cfu/g % cfu/g
6 6 5
APC 92 1.1×10 100 1.3×10 100 6.1×10 100 3×106
Thermoduric 80 4.3×105 84 6.7×105 80 5.6×105 88 8.4×105
Psychrotrophs 44 3.3×105 72 3.5×105 60 1.2×105 80 8.6×105
4 6 5
Enterococci 56 6.8×10 80 1.6×10 48 1.7×10 84 8.3×105
Coliforms 20 82.4 40 14.6 4 0.2 40 2.64×102
Fecal coliforms 8 42 20 6.4 4 0.2 16 64
E. coli 4 40 12 4.2 0 0 12 22.2
4 5 5
Staph. aureus 28 1.7×10 52 1.3×10 24 1.2×10 84 3.2×105
Yeasts & molds 64 7.7×104 80 4.8×104 60 1.5×104 88 1.2×105
Anaerobes 20 36 8 48
Table 2 Quality of Domiati cheese samples according to EOSQC [11]
Acceptable Unacceptable
Microorganisms Standards
No./25 % No./25 %
Coliforms ≤10 cfu/g 20 88 3 12
E. coli Free 24 96 1 4
Enterococci Free 11 44 14 56
Staph. aureus Free 18 72 7 28
Yeasts ≤400 cfu/g
12 48 13 52
Molds ≤10 cfu/g
Table 3 Quality of Bramily cheese samples according to EOSQC [11]
Acceptable Unacceptable
Microorganisms Standards
No./25 % No./25 %
Coliforms ≤10 cfu/g 18 72 7 28
E. coli Free 22 88 3 12
Enterococci Free 5 20 20 80
Staph. aureus Free 12 48 13 52
Yeasts ≤400 cfu/g
6 24 19 76
Molds ≤10 cfu/g

2
 Microbiological evaluation some Egyptian cheeses

Table 4 Quality of Fayomi cheese samples according to EOSQC [11]

Acceptable Unacceptable
Microorganisms Standards
No./25 % No./25 %
Coliforms ≤10 cfu/g 25 100 0 0
E. coli Free 25 100 0 0
Enterococci Free 13 52 12 48
Staph. aureus Free 19 76 6 24
Yeasts ≤400 cfu/g
16 64 9 36
Molds ≤10 cfu/g
Table 5 Quality of Tallaga cheese samples according to EOSQC [11]
Acceptable Unacceptable
Microorganisms Standards
No./25 % No./25 %
Coliforms ≤10 cfu/g 15 60 10 40
E. coli Free 22 88 3 12
Enterococci Free 4 16 21 84
Staph. aureus Free 4 16 21 84
Yeasts ≤400 cfu/g
4 16 21 84
Molds ≤10 cfu/g
Table 6 Quality of Domiati cheese samples according to Food Standards [12]
Acceptable Unacceptable
Microorganisms Standards
No./25 % No./25 %
APC ≤ 5x10 cfu/g
5
14 56 11 44
Coliforms ≤ 10 cfu/g 22 88 3 12
E. coli ≤ 5 cfu/g 24 96 1 4
Staph. aureus ≤ 10 cfu/g 18 72 7 28
Table 7 Quality of Bramily cheese samples according to Food Standards [12]
Acceptable Unacceptable
Microorganisms Standards
No./25 % No./25 %
APC ≤ 5x10 cfu/g
5
12 48 13 52
Coliforms ≤ 10 cfu/g 18 72 7 28
E. coli ≤ 5 cfu/g 22 88 3 12
Staph. aureus ≤ 10 cfu/g 12 48 13 52
Table 8 Quality of Fayomi cheese samples according to Food Standards [12]
Acceptable Unacceptable
Microorganisms Standards
No./25 % No./25 %
APC ≤ 5x105 cfu/g 13 52 12 48
Coliforms ≤ 10 cfu/g 25 100 0 0
E. coli ≤ 5 cfu/g 25 100 0 0
Staph. aureus ≤ 10 cfu/g 19 76 6 24
Table 9 Quality of Tallaga cheese samples according to Food Standards [12]
Acceptable Unacceptable
Microorganisms Standards
No./25 % No./25 %
APC ≤ 5x105 cfu/g 7 28 18 72
Coliforms ≤ 10 cfu/g 15 60 10 40
E. coli ≤ 5 cfu/g 22 88 3 12
Staph. aureus ≤ 10 cfu/g 4 16 21 84

3
 SAYED et al. (2011)
4. DISCUSSION
APC is useful for indicating the sanitary
condition under which the food was
produced and/or processed [13]. When
comparing the legal requirements of Food
Standards [12] for APC 44, 52, 48 and
72% of Domiati, Bramily, Fayomi and
Tallaga cheese samples were unacceptable,
respectively (Tables 6-9). Ottogalli et al.
[14] proposed that the maximum limit for
APC of soft cheese must not exceed 104-
105 cfu/g, the obtained results of Domiati,
Bramily and Tallaga cheese samples were
higher than such limit, while Fayomi
cheese samples were within the limit. The
relatively high APC in the examined
cheese samples showed to what extent
such cheese exposed to contamination
during the various stages of production,
handling and distribution [15]. Soft cheese
with high pH value and high moisture
content will support growth of a wide
range of microorganisms [16].
According to the legal requirements of
Egyptian organization for standardization
and quality control [11], as shown in
Tables 2-5, it is evident that 56, 80, 48 and
84% of Domiati, Bramily, Fayomi and
Tallaga cheese samples, respectively, had
Enterococci above the permissible limit.
Their count is considered more reliable
than the coliforms count as an index of the
sanitary quality of certain types of dairy
products because Enterococci are of better
ability than coliforms to survive the
unfavorable microenvironment [17],
besides the public health hazard of
Enterococci as a causative agent of food
poisoning outbreaks [18].
It was clearly evident from the obtained
results that 12, 28 and 40% of Domiati,
Bramily and Tallaga cheese samples,
respectively, had coliforms count above
both of Food Standards [12] and EOSQC
[11], while 100% of Fayomi cheese
samples were acceptable. Ottogalli et al.
[14] proposed that the maximum limit for
coliforms is 102-l03 cfu/g in soft cheese.
4
According to what mentioned by Ottogalli
et al. [14], it was noticed that Bramily and
Fayomi cheese samples were in agreement
with the proposed limit, while other types
of cheese were not. Coliforms count is
traditional indicator of possible fecal
contamination, microbial quality and
wholesomeness and reflect the hygienic
standards adopted in the dairy processing
[19].
Coliforms including fecal coliforms and E.
coli have probably received more attention
than most other groups of bacteria owing
to their importance as indicator species in
routine analysis to ascertain the quality of
cheese [20]. The contamination of soft
cheese samples with coliforms including
fecal coliforms and E. coli could be
attributed to poor quality ingredients,
inefficient sanitizing practices and bad
hygienic measures during handling and
distribution. Also, occurrence of fecal
coliforms in soft cheese is a real indication
of fecal pollution and possible existence of
other enteric pathogens [21]. As E. coli
constitute a part of the intestinal normal
flora of human and some animals, the
microbiological criteria involving E. coli
are commonly used as an indicator of fecal
contamination. Infection with E. coli is
emerging as an important public health
problem due the gravity of the disease and
its increasing trend [22]. As shown in
Tables 2-9, 88% of both of Bramily and
Tallaga cheese samples, 96% of Domiati
cheese samples and all Fayomi cheese
samples were acceptable for E. coli
according to both of EOSQC [11] and
Food Standards [12]. The high incidence
and count of E. coli in the examined
samples reveal lack of proper sanitation.
According to both EOSQC [11] and Food
Standards [12] as indicated in Tables 2-9,
28, 52, 24 and 84% of the examined
Domiati, Bramily, Fayomi and Tallaga
cheese samples, respectively, had Staph.
aureus above the allowed limit. Presence
of Staph. aureus may be attributed to
inadequate heat treatment, unhygienic
 Microbiological evaluation some Egyptian cheeses
handling practices, use of dirty containers,
faulty storage and transportation [23].
Staph. aureus has a potential importance to
the public health because of its ability to
produce enterotoxins, resulting in
staphylococcal food poisoning [24].
Ottogalli et al. [14] proposed that
Staphylococci must not be present in soft
cheese.
According to the aforementioned results in
Tables 2-5, 52, 76, 36 and 84% of the
examined Domiati, Bramily, Fayomi and
Tallaga cheese samples, respectively, had
yeasts & molds above the allowed limit
(unacceptable) compared with EOSQC
[11]. Ottogalli et al. [14] proposed that
maximum limit for molds was 102-103
cfu/g, and for yeasts l04-105 cfu/g in some
fresh soft cheese. Compared with Ottogalli
et al. [14], it was found that only Fayomi
cheese samples were within the
permissible limit. Certain food borne
yeasts & molds may be hazardous because
of their ability to elect allergic reactions
[25]. Moreover, discoloration and off
flavor are common defects caused by
growth of fungi on cheese as well as
mycotoxins production which have been
associated with several cases of
mycotoxicosis [26].
Presence of anaerobes is indicative of
careless methods of production, as an
index of fecal or soil contamination and
there was definite correlation between the
hygienic conditions of production and the
content of anaerobes in such product. It is
worth to mention that, the probability of
food borne illness may occur to children
due to the consumption of contaminated
products with anaerobes [27].
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