Detection of Escherichia coli O157:H7 in the locally produced cheese in Baghdad & its Effect in Public Health

Abstract

The study conducted to indicate the compartive measurements of microbial load of Faecal Coli form Bacteria & Escherichia coli & E.coli O157:H7 . of 60 sampl of locally produced soft cheese collected randomly from five different local areas in Baghdad (30 sample to each summer & winter season) to investigate their microbial load . All summer & winter samples were in high significan (p<0.01) microbial count of Coli form Bacteria & Escherichia coli & E.coli O157:H7 . the Bacteriostatic & Bacteriocidal effect of Emulsifying salts on microbial activity wase confirmed when The TBC were high significa (p<0.01) reduce in cooked cheese with 2.5% Emulsifying salts added . Were no growth of Escherichia coli & E.coli O157:H7 in nutrient broth with 2% Emulsifying salts added . Data revealed that the best mix of Emulsifing salts was that wich composed of :- 90% Sodium tripolyphosphate + 10% Trisodium citrate .