الفهرس 
Hoda Mahrous Abass Ibrahim
The mean count value of E. coli during manufacture andOnly 14 pages are availabe for public view
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Abstract
One hundred and twenty samples, 60 each of Kariesh and Ras cheese
samples were collected from supermarkets, dairy shops and street vendors
in Al-Menofia governorate at consumer level for detection, enumeration,
isolation and identification of enterobacteriaceae in the collected samples,
the second part involve the antimicrobial activity of some probiotics
against different isolated members of family enterobacteriaceae in
additional to the effect of L. acidophillus on the count of EHEC strain in
laboratory prepared Domiati cheese during its manufacture and storage
period as in vivo experiment.
7.1. Enterobacteriaceae in some locally produced cheese
7.1.1. The incidence and the count of enterobacteriaceae
Enterobacteriaceae could be detected in 100% and 51.67% of the
examined Kariesh and Ras cheese samples respectively with a mean
count value of 16x105± 3x105 and 21x103± 10x103 CFU/g respectively.
7.1.2. The isolated members of family enterobacteriaceae.
E. coli could be isolated from 31.67% and 16.67% of the examined
Kariesh and Ras cheese samples respectively. C. amanolyticus, C.
diversus, C. freundii, Ent. aerogens, Ent. cloace, Ent. gergovie, Ent.
intermidus, E. coli, E. adecarboxylata, E. fergusonii, E. vulneris, H.
alvei, K. ozoane, K. rhinoscleromatis, Panto agglomerans, P. penneri,
P. mirabilis, P. stuartii, S. fonticola, S. liqufeciens and S. rubidae could
be isolated from examined Kariesh and Ras cheese samples at different
percentages.