Fourty random samples of yoghurt were collected from Assiut Citymarkets and examined microbiologically to evaluate its sanitary condition.
The average counts of coliforms, enterococci, psychrotrophs, .. yeasts and moulds per gm. were 5.28x10°, 3.36x10', 9.31x10'm 8.18x10 and 8.5x10, respectively. Furthermore, E.coli, Entero bacter species, proteus species, Serratia species, Staph. epidermi dis, Micrococci and anaerobic spore- formers could be isolated in different percentages.
The public health importance of the isolated organisms as well as recommended hygienic measures for yoghurt making were discussed.