Egyptian cheeses are considered an important part of the Egyptian diet. This study aimed to examine 60 random samples of different types of commercial cheeses in Egypt, including soft cheeses (Domiati and Tallaga) and hard cheeses (Cheddar and Ras). The samples were subjected to chemical and...

Contamination of milk and dairy products with spoilage and pathogenic microorganisms is a common problem worldwide. Therefore, this study was conducted on 200 samples (milk, Kareish cheese, Damietta cheese, and plain yoghurt, 50 of each) collected from Zagazig City, Sharkia, Egypt to be examined...

Objective: To assess to what extent the food safety principles of the Hazard Analysis Critical Control Points (HACCP) were applied at all Mansoura university hostels. Design: Descriptive study. Procedures: This was carried out through using a food safety checklist (49 attributes covering receiving, ...

In this aspect, this study aimed to evaluate the quality of pasteurized and cooking (Falahy) butter in Assiut City, Egypt. A total of random 160 pasteurized and Falahy butter samples (80 samples each) were bought from different localities in Assiut city. The sensory assessment for pasteurized and...

Escherichia coli is known as one of the most important foodborne pathogens in humans. Contaminated chicken meat is an important source of foodborne infection with this bacterium. A total of 144 fresh chicken meat samples (72 from chicken breasts and 72 from chicken thighs) were collected from...

Despite the existence of many different food preservation methods, foodborne pathogens are still the most common related problems to dairy products. Developing alternative natural methods to control such problems is necessary. This research was planned to assess the bacteriological quality of...

This study aimed to throw the light on microbiological fitness of some processed meat products by performing aerobic plate count (APC), Enterobacteriaceae count, and coliforms count as well as isolation and identification of some food poisoning bacteria. A total of 100 random samples of retailed...

Food safety is the practices that ensure food does not cause harm and food safety hazard is any factor found in food that has potential threat or causes harm to the consumer, by causing injury or illness. Mycotoxins are a significant food safety hazard due to they represent a major threat to human...

This study aimed to evaluate the incidence of fungi in soft skimmed milk cheese through manufacturing of soft skimmed milk cheese from pasteurized milk and trial to control them by application of some substances (chitosan, natamycin and thym oil) which known to have antifungal activity to milk...

Biogenic amines (BAs) are natural toxicants produced during the metabolism of their precursor amino acids or due to the proteolytic activities of some microorganisms. The objective of this study was to estimate the formed BAs in five types of the most commonly consumed and retailed cheese in Egypt. ...