Detection of Campylobacter Spp. In Cheese of Awassi ewes milk and its effect in Public Health

Abstract

The study conducted to indicate the experimentally comparative measurements of Campylobacter spp. Load with food poisoning and to investigate the effect of different types and concentrations of Emulsifying salts : (Sodium Carbonate Na₂CO₃ , triSodium Citrate Na₃C₆H₅O₇ , Sodium tripolyphosphat (STPP) Na₅P₃O₁₀) , to choose the best mix of them that reduce the microbial load in locally produce cheese . 60 samples of 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 significant (p<0.05) microbial count of Campylobacter spp. . The Bacterio-(static&cidal) effect of Emulsifying salts on microbial activity was confirmed when The Total Bacterial Count (TBC) were highly significant (p<0.01) reduce in cooked cheese with 3% Emulsifying salts added . The Campylobacter spp. count in nutrient broth with 3% Emulsifying salts added were significant (p<0.05) reduce .