Hygienic quality of Rayeb� a traditional Tunisian fermented cows milk

Attia H., . and Felfoul I., . and Ayadi M. A., . and Samet-Bali O., . and Lajnaf R., . Hygienic quality of Rayeb� a traditional Tunisian fermented cows milk. pp. 366-369. ISSN 2231-7546

A total number of 60 samples from traditional fermented milk Rayeb� was randomly collected from different localities in Sfax governorate Tunisia and subjected to determination of pH sensory evaluation and determination of total yeast and mold count Coliforms count total staphylococcal count Staphylococcus aureus count and detection of Salmonella. The obtained results revealed that pH was ranged from 3.8 to 4.7 40 out of 60 samples (66.67 ) had the grade good in sensory evaluation the mean yeast and mold count was 1.34107 2262054 CFU/mL the mean coliforms count was 3.707103 1510 CFU/mL. the mean count of total staphylococci was 5.10103 1257 CFU/mL the mean S. aureus count was 68.4 13 CFU/mL. The incidence of pathogens in fermented foods as highlighted in this study suggests that measures that minimize the risk of food-borne illnesses should be taken. The application of Hazard Analysis and Critical Control Point (HACCP) as advocated by the WHO should be applied to a wide range of fermented foods in addition to other measures such as use of starter cultures legislation and educating handlers who prepare such food.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(53).p...

Abstract

A total number of 60 samples from traditional fermented milk Rayeb� was randomly collected from different localities in Sfax governorate Tunisia and subjected to determination of pH sensory evaluation and determination of total yeast and mold count Coliforms count total staphylococcal count Staphylococcus aureus count and detection of Salmonella. The obtained results revealed that pH was ranged from 3.8 to 4.7 40 out of 60 samples (66.67 ) had the grade good in sensory evaluation the mean yeast and mold count was 1.34107 2262054 CFU/mL the mean coliforms count was 3.707103 1510 CFU/mL. the mean count of total staphylococci was 5.10103 1257 CFU/mL the mean S. aureus count was 68.4 13 CFU/mL. The incidence of pathogens in fermented foods as highlighted in this study suggests that measures that minimize the risk of food-borne illnesses should be taken. The application of Hazard Analysis and Critical Control Point (HACCP) as advocated by the WHO should be applied to a wide range of fermented foods in addition to other measures such as use of starter cultures legislation and educating handlers who prepare such food.

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Item Type:	Article
AGROVOC Term:	Cow milk
AGROVOC Term:	Fermented milk
AGROVOC Term:	Milk hygiene
AGROVOC Term:	Microbiology
AGROVOC Term:	Staphylococcus aureus
AGROVOC Term:	Salmonella
AGROVOC Term:	Foodborne diseases
AGROVOC Term:	Hazard Analysis and Critical Control Point
AGROVOC Term:	Tunisia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22502

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