Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate

Garbaj, A. M.; Naas, H. T.; Gammoudi, F.T.; Moawad, A. A.

doi:10.21608/jvmr.2007.77900

Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate

Document Type : Original Article

Authors

¹ Department of Food Hygiene, El-Fateh University, Tripoli, Libya 2

² Department of Food Hygiene, El-Fateh University, Tripoli, Libya

³ Department of Microbiology and Parasitolog, El-Fateh University, Tripoli, Libya

10.21608/jvmr.2007.77900

Abstract

Thirty samples of Mozzarella cheese (15 made traditionally from raw milk in Tripoli city (Libya) and other 15 imported samples sold in markets related to different brand names) were examined bacteriologically for their total bacterial count, psychrophilic count, coliform count (MPN/g), presumptive Staphylococcus aureus count, as well as enterococci count. Higher counts were found in locally manufactured Mozzarella cheese. Salmonellae were absent in all examined samples for both types, while Escherichia coli were isolated from 3 samples (20%) of locally made samples. According to the suggested Libyan Standards of such samples, most of examined locally manufactured Mozzarella cheese samples were found unacceptable.

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