The investigate of Diarrheagenic Escherichia coli (DEC) by Conventional Methods from Cheese of Awassi ewes milk and its Effect in Public Health

Abstract

The study conducted to investigate of the Diarrheagenic Escherichia coli (DEC) microbial load in which contaminate the locally produce cheese from milk of local Awassi breed ewes . And to indicate the effect of different types and concentrations of mixture’s of Emulsifying salts to choose the best mix of them that reduce the Diarrheagenic Escherichia coli (DEC) microbial load in this locally produce cheese . A 60 sample Cheese locally produced from milk of Awassi ewes were been collected randomly from Local Awassi Flock of College of Agriculture at Baghdad University (Iraq) , ( 30 samples to each winter and spring season ) to investigate their microbial load . Both of all winter and spring samples were in high significant (p<0.01) microbial count . The Bacteristatic & Bactericidal effect of Emulsifying salts on microbial activity was confirmed when each of the Total Bacterial Count (TBC), Total Coli form Count, Total Escherichia coli Count and Total Diarrheagenic Escherichia coli (DEC) Count were highly significant (p<0.01) reduced in the cooked Cheese Samples with 3% Emulsifying salts composed of ( 90% (Na5P3O10) + 10% (Na3C6H5O7) ) were being added