INCIDENCE OF AEROMONAS SPECIES IN RAW MILK AND SOME DAIRY PRODUCTS IN KAFR EL-SHEIKH CITY AND GROWTH CHARACTERISTICS OF AEROMONAS HYDROPHILA IN YOGHURT

Document Type : Original Article

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Department of Food Hygiene, Faculty of Veterinary Medicine, Kafr El-Sheikh, Tanta University

Abstract

75 random samples of raw milk, yoghurt and cooking butter (25 of each) were collected from different localities, in Kafr El-Sheikh city, to be examined for the presence and any countable population of Aeromonas species. Aeromonas species could be isolated from 8%, 44% and 36% from raw milk, yoghurt and cooking butter by direct plate surface technique while could be isolated from 12, 44 and 48% of the examined sample by using enrichment broth medium. A. hydrophila could by isolated from 4%, 24% and 16% of raw milk, yoghurt and cooking butter, A. caviae could isolated form 4, 24 and 24%, A. sobria could be isolated form 12% of examined yoghurt samples only, A. trota could be isolated from 8% of each raw milk & yoghurt samples while 4% from cooking butter, A. janda could be isolated from 4% of examined raw milk samples only and A. schuberttii could be isolated from 4% of examined yoghurt samples.
The pH of yoghurt has significant effect on growth of aeromonas hydrophila as the pH decrease. The count of A. hydrophila decrease and the organism is completely inhibited as the pH reach 3.9.

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