الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 149 |  |  |
| | | from | 149 | | |
Abstract
Biofilm production is regarded as a protective mechanism that enhance bacterial growth and proliferation on food subjects and their contact surfaces. It is produced by various kinds of bacterial species, particularly among those with high abilities to grow on different food matrices.
Biofilm production by foodborne pathogens with public health importance has become an issue of concern for food safety, hygiene, and public health sectors, as it increases microbial efficiency, and antimicrobial resistance.
Dairy products such as Kariesh cheese, ice cream and pasteurized milk are among the most consumed dairy products in Egypt and other parts of the world. Such dairy products are considered as important source of high-quality protein, calcium, and vitamin D. However, such products are implicated in the transmission of several foodborne pathogens such as B. cereus, and E. coli.
Biofilm production is regarded as a protective mechanism that enhance bacterial growth and proliferation on food subjects and their contact surfaces. It is produced by various kinds of bacterial species, particularly among those with high abilities to grow on different food matrices.
Biofilm production by foodborne pathogens with public health importance has become an issue of concern for food safety, hygiene, and public health sectors, as it increases microbial efficiency, and antimicrobial resistance.
Dairy products such as Kariesh cheese, ice cream and pasteurized milk are among the most consumed dairy products in Egypt and other parts of the world. Such dairy products are considered as important source of high-quality protein, calcium, and vitamin D. However, such products are implicated in the transmission of several foodborne pathogens such as B. cereus, and E. coli.