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417995

Chemical and Microbial Safety Criteria for Egyptian Ras Cheeses

Article

Last updated: 29 Mar 2025

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Tags

Dairy science

Abstract

Until now, most of the Ras cheese has been produced by small dairy sectors in Egypt using raw milk. This research aimed to determine the pathogens and undesirable microorganisms in traditional Egyptian Ras cheese using classical methods and real-time PCR. Forty samples of Ras cheese were analyzed for chemical and microbiological properties. The results revealed a wider range in the chemical composition of the collected samples. Most of the Ras cheese samples were within the Egyptian standard for chemical compositions. There were only two samples of Ras cheese that had more moisture than the Egyptian Standard recommended. The results of the microbiological analysis of the Ras cheese showed that the coliform count ranged between 1 and 5.20 log CFU/g, with an average of 1.70 log CFU/g. Anaerobic spore-forming bacteria (Clostridium perfringens) were found in 29 out of 40 Ras cheese samples. All Egyptian cheese samples contained more yeast and mold than the Egyptian Standard recommends. All cheese samples were free of Listeria monocytogenes and Salmonella spp. The real-time PCR showed that 5% of samples were positive for methicillin-resistant Staphylococcus aureus, and all the analyzed samples were free of E. coli O157:H7. According to this study's findings, most Ras cheese samples contained higher levels of Staphylococcus aureus, molds, and yeasts than what Egyptian standards recommended. The results of this study should be used to develop specific procedures for risk management along the milk production chain.

DOI

10.21608/asejaiqjsae.2025.417995

Keywords

Ras cheese, Chemical composition, Listeria monocytogenes, Salmonella, Methicillin-resistant Staphylococcus aureus, E. coli O157:H7

Authors

First Name

Sameh

Last Name

Awad

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

Email

sameh111eg@yahoo.com

City

-

Orcid

-

First Name

Khaled

Last Name

Elsaadany

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt

Email

-

City

-

Orcid

-

First Name

Reham

Last Name

Madian

MiddleName

-

Affiliation

Department of Genetics, Faculty of Agriculture, Alexandria University, Alexandria, Egypt.

Email

-

City

-

Orcid

-

First Name

Amel

Last Name

Ibrahim

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

Email

-

City

-

Orcid

-

Volume

46

Article Issue

1

Related Issue

52830

Issue Date

2025-03-01

Receive Date

2025-02-05

Publish Date

2025-03-30

Page Start

143

Page End

152

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 46_Issue 1_Pages 143-152.pdf

PDF . 296.9kB

Link

https://asejaiqjsae.journals.ekb.eg/article_417995.html

Detail API

http://journals.ekb.eg?_action=service&article_code=417995

Order

11

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Chemical and Microbial Safety Criteria for Egyptian Ras Cheeses

Details

Type

Article

Created At

29 Mar 2025