Chemical and Microbial Safety Criteria for Egyptian Ras Cheeses

Chemical and Microbial Safety Criteria for Egyptian Ras Cheeses | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Chemical and Microbial Safety Criteria for Egyptian Ras Cheeses Sameh Awad, Khaled Elsaadany, Amel Ibrahim This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4150198/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Up until now, most of the Ras cheese has been produced by small dairy sectors in Egypt using raw milk. This research aimed to determine the pathogens, and undesirable microorganisms in traditional Egyptian Ras cheese using classical methods and real-time PCR. Forty samples of Ras cheese were analysed for chemical and microbiological properties. The results revealed a wider range in the chemical composition of the collected samples. Most of the Ras cheese samples were within the Egyptian Standard for chemical compositions. There were only two samples of Ras cheese that had more moisture than the Egyptian Standard recommended.. The results of the microbiological analysis of the Ras cheese reveal that the coliform count ranged between 1 and 5.20 log CFU/g, with an average of 1.70 log CFU/g. Anaerobic spore-forming bacteria ( Clostridium perfringens ) were found in 29 out of 40 Ras cheese samples. All Egyptian cheese samples contained more yeast and mold than the Egyptian Standard recommends. All cheese samples were free of Listeria monocytogenes and Salmonella spp. The real-time PCR showed that 5% of samples were positive for methicillin-resistant Staphylococcus aureus, and all the analysed samples were free of E. coli O157:H7. According to this study's findings, most Ras cheese samples contained higher levels of Staphylococcus aureus , molds, and yeasts than what Egyptian standards recommended. The results of this study should be used to develop specific procedures for risk management along the milk production chain. Biological sciences/Microbiology Health sciences/Pathogenesis Health sciences/Risk factors Ras cheese chemical composition Listeria monocytogenes Salmonella methicillin-resistant Staphylococcus aureus E. coli O157:H7 Figures Figure 1 Introduction In Egypt, Ras cheese is the most widely consumed hard cheese. It resembles the Greek cultivar "Kefalotyri" 1 . Ras cheese is traditionally made in small dairy sectors located in Egyptian villages. It is manufactured without the use of starter cultures from raw cow's milk or raw cow's and buffalo's milk mixtures 2 . Native bacteria from the environment and raw milk are responsible for fermentation during manufacturing. Additionally, Ras cheese is typically kept in wet, unclean conditions that encourage the development of mold and yeast. As a result, the actions of all these components will have an impact on the ultimate flavor and texture 3 . Ras cheese is a traditional hard type of cheese that is frequently manufactured from raw milk; the cheese is traditionally made by rennet coagulation, and the natural flora are responsible for the acidity developing as well as the formation of the cheese's flavor and texture. Ras cheese's moisture content shouldn't be lower than 40% 4 . Traditional fermented dairy products have complex and incompletely described microbial populations. Traditional cheeses' sensory qualities are thought to be mostly dependent on microbial diversity. But some individuals in these microbial ecosystems might also pose a health risk 5 . Pathogenic bacteria and spoiling microorganisms are the two main categories of unwanted milk microbes. Spore formers, coliform bacteria, as well as a variety of yeasts and molds could be contaminated raw milk from the environment or from infected udders 6 . It is occasionally possible to find harmful bacteria in raw milk, such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Mycobacterium bovis , and Corynebacterium bovis 7,8 . Ras cheese is typically made in an artisanal manner with raw milk that hasn't been heat-treated. As previously reported, the complex ecology of traditional Ras cheese is made up of a variety of microorganisms, including yeasts, molds, Staphylococcus ssp, Coliform, fecal enterococci, and Enterobacteriaceae, all of which were found in high numbers 9 . Most traditional dairy products do not meet microbiological quality standards because of the unsanitary circumstances of manufacturing, storage, and handling 10 . Cheeses with a high vulnerability to microbial contamination cause financial loss and health hazards. Additionally, food spoilage from microbial sources can result in off flavors and odors through enzymatic pathways, producing non-acceptable cheese for consumers 11 . During the ripening of Ras cheese, fungus growth on the cheese surface causes economic losses and quality problems 12 . The purpose of this study was to determine the situation of the quality and safety of traditional Egyptian Ras cheeses. The microbiological safety assessments were carried out using classical methods and real-time PCR. Material and method Forty samples of Ras cheese were collected from different geographical locations in Egypt: Beheira (6 sample), Alexandria (12 samples), Domiat (3 samples), Gharbia (6 samples), Cairo (10 samples), and Monofya (3 samples). The samples were collected in retail packages and transferred in an ice chest to the laboratory for analysis within 24 hours. Physicochemical analysis of cheese The pH value of samples was determined at room temperature using a laboratory pH meter model (Basic 20 pH). This has been calibrated with three standard buffers: pH 4, pH 7, and pH 9. The pH meter was placed in the sample, and the pH was directly read. The dry matter was determined as described by AOAC 13 using oven drying at 102°C. Fat was determined by Gerber method according to AOAC 13 . Sodium chloride was determined by Volhard’s method according to the AOAC 13 . Protein was determined by Kjeldahl method and convert the nitrogen to protein using 6.38 factor according to the ISO 14 . Fatty acid profile analysis Fat content was extracted from cheese samples by organic solvents, and the fatty acid methyl esters were prepared according to the procedures of El-Nabawy et al. 15 . Gas chromatographic analysis was carried out using the ACME model 6100GC (Young Lin Instrument Co., Korea), fitted with a split injector and FID detector. The procedure published by El-Nabawy et al., 15 was followed to determine the individual fatty acids in cheese fat. Microbiological analysis Ten grams of each sample were homogenized with 90 ml of sterile 2% sodium citrate solution using stomacher equipment. Serial dilutions were prepared according to ISO 16a,,b . Enumeration of coliform bacteria The enumerations of coliform bacteria were carried out on violet-red bile lactose agar medium (Oxoid, England). Plates were incubated at 30°C for 24 h (ISO 17 ) Enumeration of beta-glucuronidase-positive Escherichia coli Appropriate dilutions were prepared in peptone saline solution (0.85%) then plated on selective medium; Tryptone Bile X-Glucuronide agar (TBX, Biolife, Italy). All plates were incubated at 44°C for 24 hours. After the period of incubation, blue or blue green colonies were calculated per gram according to ISO 18 . Enumeration of coagulase-positive staphylococci ( Staphylococcus aureus and other species) A specified quantity of decimal dilutions was suspended on the plates' surface of Baird Parker agar (LAB, United Kingdom). The plates were incubated under aerobic condition at 37°C and examined after 48 hours. Typical colonies on Baird Parker medium were counted which had black to gray, brilliant and convex (1 to 1.5mm in diameter after 24 hours of incubation and 1.5 to 2.5mm after 48 hours of incubation and surrounded by a clear zone (it can be partially opaque) then confirmed by coagulase test using dry-spot staphytect (Oxoid, England). After purification, the colonies were inoculated in 10ml of brain heart infusion broth (Biolife, Italy) then purified in Baird Parker agar before coagulase test was performed according to ISO 19 . Detection of Salmonella spp. The detection and enumeration of Salmonella spp. in Ras cheese samples were carried out according to ISO 20 . Biochemical testing (Triple Sugar Iron Agar, urea agar and L-lysine decarboxylation medium, β-galactosidase and indole reaction), and serological testing O-antigen, Vi- antigen and H-antigen, were used to confirm the Salmonella spp. Detection of Listeria monocytogenes and Listeria spp. The detection and enumeration of Listeria spp. in cheese samples were carried out according to ISO 21 . Primary enrichment in selective half-Fraser broth (Biolife, Italy) with reduced concentration of selective agents (lithium chloride, acriflavin and nalidixic acid) was inoculated with the food sample (1g) then incubated at 30°C for 24 hours. Secondary enrichment in selective Fraser broth (Biolife, Italy). Cultivation on selective media : Cultures from the primary and secondary enrichment were streaked over two selective media; Oxford Agar (Biolife, Italy) and Agar Listeria. The agar plates were incubated at 37°C for 24 hours, if necessary at 48 hours for presence of characteristic colonies that may be Listeria monocytogenes . Typical colonies of Listeria monocytogenes on Oxford agar after 24 hours of incubation are small (1mm) and of gray/black color with black halo. After 48 hours, the colonies are black with a black halo. Typical colonies of L. monocytogenes on ALOA agar were green-blue and have zone of lipolysis around them (opaque halo or even no halo at all in case of stress, especially of acid stress). Confirmation : The presumptive colonies were streaked onto tryptone soya yeast extract broth (Biolife, Italy) then incubated at 37°C for 24 typical colonies were confirmed with appropriate morphological test (Gram positive slim and short rods) and some biochemical tests such as catalase test (3%), the positive catalase reaction was indicated to be L. monocytogenes . Count of Clostridium perfringens The procedure of bacterial counting on Sulfite-Cycloserine agar (SC, Biolife, Italy) to detect Clostridium perfringens was carried out according to ISO 22 . Count of yeasts and molds in Ras cheese Yeast and molds enumeration were carried out on Oxytetracycline Glucose Yeast Extract agar (O.G.Y.E agar, Oxid, United Kingdom) according to ISO 23 . Appropriate dilutions were prepared in peptone saline solution (0.85%) then plated on oxytetracycline glucose yeast extract agar and incubated at 25°C for five days in aerobic conditions. Detection of methicillin -resistant Staphylococcus aureus in Egyptian Ras cheese Methicillin -resistant Staphylococcus aureus is tested in Ras cheese samples using the Biotium PMA Real-Time PCR Bacterial Viability Kit ( Staphylococcus aureus methicillin-resistance gene mecA). DNA was extracted from the pure colonies of confirmed Staphylococcus aureus coagulase-positive Staphylococcus aureus using the kits and protocol recommended by Biotium, USA [PMA Real-Time PCR Bacterial Viability Kit – Staphylococcus aureus (nuc) 24 The positive control reference strain, MRSA (methicillin-resistant Staphylococcus aureus ), isolated by the Animal Health Research Institute, Ministry of Agriculture, Alexandria, was used as a reference strain. Detection of Escherichia coli O157:H7 in Egyptian Ras cheese The detection of Escherichia coli O157:H7 in all samples was carried out by the PMA Real-Time PCR Bacterial Viability Kit for E. coli O157:H7 (Z3276). DNA was extracted using the kits and protocol recommended by Biotium, USA (PMA Real-Time PCR Bacterial Viability Kit – E. coli O157:H7 (Z3276) 25 . A kit contains a viability PCR dye (PMAxx™ or PMA) and primers to amplify the Z3276 gene of E. coli O157:H7. Results and discussion Forty samples of Egyptian Ras cheese were analysed for physical properties (pH) and chemical compositions (moisture, fat, salt, and proteins). The pH value of all analysed samples was in the range of 4.81–5.58, with an average of 5.3 ± 0.18 (Table 1). The acidity was in the range of 1.3–3%, with an average of 1.88% ± 0.48. The average moisture content was 31.48% ± 3.73; it was recorded in a range of 23.65 to 41.84%. The Egyptian standard 4 recommended that the moisture in Ras cheese should not exceed 40%; only 2 samples of Ras cheese (out of 40) had a moisture content higher than 40%. The average moisture contents of the examined cheese samples were in agreement with those found by some researchers 2,3,26,27 . The fat in dry matter (F/D.M.%) should not be less than 45% in Ras cheese 4 . The obtained data showed that the fat in dry matter ranged from 45.38 to 61.41%, with an average of 55.15 ± 4.9. The F/D.M.% of all Ras samples is higher than that (45%), which meets the recommended level by the Egyptian Standards 4 . The same conclusion was also reported by Amar et al., 28 . The salt level was in the range of 4.68 to 7.89%. The Egyptian standard 4 does not recommend the salt levels in Ras cheese. These values were higher than those reported by Osman et al 29 . for cheese samples that were collected from Assiut, as well as higher than those in samples collected from Alexandria 2 . This demonstrated that Ras cheese now contains more salt than it did in previous decades. The protein in traditional Egyptian Ras cheese was in the range of 17.05 to 32.91%, with an average of 25.63% ± 2.78; it was lower in 4 samples (10% of samples) than that recommended by Egyptian standards 4 which should be about 24%. Detection of replacing milk fat with vegetable oil in Ras cheese Five samples of Ras cheese out of 40 contain palm oil as the levels of short-chain fatty acids (C4-C10) and C14:0 myristic acid are lower and C16:0 Palmitic acid is higher than in butter oil. (Table 2 ). Results of the current study agree with Elaaser 30 who found that milk fat samples from local Cairo markets had an apparent increment in the palmitic (C16:0) and a decrease or absence in some other fatty acids, such as (C4:0), (C6:0), (C8:0), and (C10:0), or fatty acids that were found in low content, such as (C12:0) and (C14:0), and concluded that this sample characterized shortening palm oil. Additionally, Calvo et al. 31 found that the fatty acid profile of the cheese fat was significantly altered by the replacement of vegetable oils for milk fat in many processed varieties of cheese sold in Egypt. Microbiological analysis Egyptian Standards 4 stated that the microbial standards of Ras cheese require that the final product be free from pathogenic microorganisms. Coliforms, yeasts, and molds must not exceed 1, 2, and 1 log CFU/g of cheese, respectively. Tables 3, 4 and Fig. 1 show the microbiological evaluation of Ras cheese samples collected from different geographical locations in Egypt. Data reveals that the coliform content of Ras cheese samples ranged from 1 to 5.20 log CFU/g, with an average of 1.70 log CFU/g. These results are nearly similar to those found by other researchers 2,32 . They found that the coliform bacteria had an average of 1.69 log CFU/g, but were lower than those found by Al-Gamal et al. 33 , as they found the coliform bacteria were at an average of 2.1 ± 1.41 log CFU/g. E. coli was detected in 37.5% of Ras cheese samples (15 out of 40 samples), ranging between 1.39 and 5.06 log CFU/g. This finding was higher than that reported by Al-Gamal et al. [ 33 ]. They found E. coli in 2 out of 15 Ras cheese samples, which accounted for 13.3%. The values of staphylococci ranged from 0.1 to 7.12 log CFU/g, and Staphylococcus coagulase positivity was confirmed in 22.5% of examined Ras cheese samples. Comparably high counts were also found in other artisanal cheeses, including Canastra, Serro, and Campo das Vertentes 34 . These high counts could be attributed to two factors: the sequential horizontal transfer from cheese vats and cheese cloths to the next, and clinical or subclinical mastitis in the animals that supply the raw milk for cheese production 35 . Further testing for the primary staphylococcal enterotoxins could have provided additional information on the safety of the cheeses, as the counting of S. aureus was done only to indicate hygiene condition and meeting the requirement national and international standard. All examined samples were free of Listeria monocytogenes, while Salmonella spp. was detected in only one sample of the 40 examined. The study of El-Baz 36 confirmed the presence of Salmonella in some cheese samples collected from Mansoura, Egypt. In a study by Awad 37 , all Egyptian Karish cheese samples were free from Listeria monocytogenes. Ras samples have mold loads in the range of 1 to 6.22 log CFU/g and 1 to 5.77 log CFU/g for yeasts. Egyptian standards 4 (ES 2005) refer to the count of yeasts and molds in Ras cheese as not exceeding 2 log CFU/g (100 CFU/g) and 1 log CFU/g (10 CFU/g), respectively. This means that only 17.5% (Fig. 1 ) of tested samples were within the range of yeasts and molds counts recommended by Egyptian standards 4 (ES 2005). There is a positive correlation between the yeast and mold count and the presence of staphylococci and E. coli in cheese samples. Most of the samples with low levels of the yeast and mold were free from Staphylococci and E. coli . This study can reveal unhygienic activities throughout the handling and collecting of milk, as well as during the manufacturing and ripening of cheese, and it required the need for understanding the good manufacturing practice in Ras cheese processing sectors. This finding was agreed with the results of Alnakip et al 38 , they showed that the artisanal white soft cheese in Delta region, Egypt, have high levels of S. aureus and E. coli as these bacteria were observed in 66.66% and 36% respectively. Clostridium perfringens was found in 29 out of 40 samples of Ras cheese (Table 3). Spores of C. perfringens can germinate and grow at temperatures as high as 50°C, with an optimal growth range of 15–55°C 39 . Enterotoxigenic C. perfringens spores are highly resistant to pasteurisation temperatures, and low temperatures do not affect their stability 40 . Ras cheese is ripened at a temperature of about 15–20°C, which allows C. perfringens germination and growth, hence the high level of C. perfringens found in Ras raw milk cheese. C. perfringens was detected in raw milk cheese, it is originating from the milk 41 . The results in Table 4 indicate the microbial quality of Ras cheese that was collected from different areas in Egypt. The result showed that Ras samples collected from Cairo and Alexandria markets had the highest count of coliform. While samples collected from the Bheira market have high counts of mold, all samples collected from Dumyat were free of Staphylococcus coagulase. This may be related to hygiene levels in the dairy sector during the processing of cheese. Dumyat has a long history of Ras cheese making, and the high quality and high cost of cheese are usually associated with cheese produced in Dumyat. Methicillin-resistant Staphylococcus aureus in Ras cheese Given its capacity to contaminate food of animal origin, colonise, and infect both humans and animals, methicillin-resistant Staphylococcus aureus (MRSA) is a significant public health problem 42 . Live MRSA was found in only two Ras cheese samples. These samples were collected from Behira and Cairo. Methicillin-resistant Staphylococcus aureus (MRSA), which first appeared in humans in the 1960s in connection with healthcare facilities, is one of the deadliest antibiotic-resistant bacteria and a serious threat to human life 43 . In addition to hospital- and community-acquired MRSA (HA-MRSA) and community-acquired MRSA (CA-MRSA) strains, there is an increasing problem of MRSA colonisation in food-producing animals as a result of the widespread improper use of antibiotics in the veterinary field and their zoonotic transmission to people in contact with livestock 44,45 . Viability of E. coli O157:H7 in Ras cheese E. coli was detected in 37.5% of Ras cheese samples (15 out of 40 samples), but the viability of E. coli O157:H7 was not detected in all samples of traditional Egyptian cheeses. Consuming unpasteurized gouda cheese made at a dairy farm led to the reporting of 12 of the 13 outbreak cases after 2–8 days. Two of the 26 cheese samples produced by the accused producer had E. coli O157:H7. Despite having complied with legal microbiological and ageing criteria, the allegedly tainted cheese was discovered to contain E. coli O157:H7 104 days after it had been produced 46 . Conclusion As most of the Ras cheese consumed in Egypt is made from raw milk, samples were collected from the Egyptian markets in some governorates for evaluation of the safety of the product. Most cheese samples are considered to be identical in chemical and physical standards, but the cheese contains huge numbers of undesirable microbes such as yeasts, molds, the coliform group, Staphylococcus aureus , and anaerobic spore-forming bacteria (Clostridium perfringens). These bacterial counts are higher in collected samples when compared with that recommended by Egyptian standard, but fortunately, most pathogenic microbes such as Salmonella, Listeria, and Escherichia coli O157:H7 were not detected in all tested samples. This is due to the high percentage of salt and acidity. The further study aims to determine the most suitable manufacturing and ripening conditions and the period required for ripening before consuming cheese when made from raw milk. Declarations CONFLICT OF INTEREST The authors declare no conflict of interest. Data sharing All data generated or analysed during this study are included in this published article. Author Contribution S.A. received the funds. All authors designed the work plan. S.A. did the physical and chemical analysis, and A.I. did the microbiological analysis. S.A. and Kh. El. wrote the main manuscript text. All authors reviewed the manuscript. ACKNOWLEDGMENTS The authors thank the Academy of Scientific Research and Technology (ASRT) for funding the project (JESOR number 32) entitled "Microbial and Chemical Safety Criteria of Traditional Egyptian Cheese." Data Availability • All data generated or analysed during this study are included in this published article.The raw data about the source of each sample, the raw data of the analysis of each sample, and some pictures taken during the work are in supplementary information files. These data are not for publication. References Phelan, J. A., Renaud, J., & Fox, P. F. (1993). Some non-European cheese varieties. Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups , 421–465. Awad, S., El Attar, A., Ayad, E. H. E., & El Soda, M. (2003). 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Infect. Drug Resist . 2020, 13, 3255–3265. DOI: https://doi.org/10.2147/IDR.S272733 . Attia and Gooda, 1987 Goerge, T., Lorenz, M. B., van Alen, S., Hübner, N. O., Becker, K., & Köck, R. (2017). MRSA colonization and infection among persons with occupational livestock exposure in Europe: prevalence, preventive options and evidence. Veterinary microbiology, 200 , 6–12. Honish, L., Predy, G., Hislop, N., Chui, L., Kowalewska-Grochowska, K., Trottier,L., … Zazulak, I. (2005). An outbreak of E. coli O157: H7 hemorrhagic colitis associated with unpasteurized gouda cheese. Canadian Journal of Public Health , 96 , 182–184 Tables Table (1): physiochemical properties of Ras cheese Sample pH acidity% salt % salt / moisture % Moisture % fat% fat/DM Protein% Minimum level 4.81 1.3 4.68 14.49 23.65 27 45.38 17.05 Maximum level 5.58 3 7.86 27.39 41.84 43 61.41 32.91 Average 5.30 1.89 6.47 20.89 31.48 37.92 55.15 25.64 SD 0.18 0.48 0.95 4.09 3.73 4.35 4.91 2.78 Table 2. Detection of replacing milk fat with vegetable oil of Ras cheese Standard Normal samples\35 samples Non-normal samples/ 5 samples Palm oil Butter oil Average SD Average SD C4:0 0.00 2.12 2.06 0.06 1.61 0.18 C6:0 0.00 1.32 1.28 0.09 0.83 0.06 C8:0 0.27 0.91 1.08 0.49 0.67 0.11 C10:0 0.00 2.03 2.48 0.32 1.16 0.03 C12:0 0.28 2.25 2.97 0.47 1.33 0.06 C14:0 1.52 11.65 12.04 0.64 7.92 0.16 C14:1n9c 0.00 0.80 1.63 0.34 0.77 0.08 C16:0 49.36 32.05 31.48 0.62 38.61 0.06 C16:1n9c 0.29 1.72 1.82 1.07 0.41 0.23 C17:0 0.18 1.31 1.00 0.21 0.36 0.09 C18:0 5.37 12.11 12.27 0.31 8.57 0.27 C18:1n9t 0.13 0.15 0.19 0.02 0.25 0.08 C18:1n9c 41.84 26.76 26.86 0.83 33.60 0.70 C18:2n6c 0.12 2.22 1.12 0.97 2.89 0.14 C18:3n3 0.0 0.74 0.32 0.30 0.00 0.00 C20:0 0.4 0.64 0.35 0.26 0.00 0.00 Table (3) Microbiological analysis of Ras cheese samples Coliform E. coli Staphylococcus Spp. coagulase positive Staphylococcus Spp. coagulase negative Clostridium spp. Yeast Mould Min. Max. Min. Max. Min. Max. Min. Max. Min. Max. Min. Max. Min. Max. Log CFU/g <1 5.20 <1 5.06 <1 7.12 <1 7.41 <0.3 ˃110 <1 5.71 <1 6.22 Guide line * <1** free free ----- <2 <1 <1** free free ----- <2 <1 <1** free Tale (4): Microbiological quality of Ras cheese samples collected from different areas of Egypt Sampling of Count (log CFU/g) Coliform E.coli Staphylococci coagulase + Staphylococci coagulase - yeasts Mould Cairo Min <1 <1 0 4.05 <1 <1 Max 5.21 5.06 0.00 7.26 5.23 6.23 Average 2.27 1.49 0.00 6.27 3.24 4.46 Alexandria Min <1 <1 <1 <1 <1 <1 Max 4.51 4.12 6.24 6.63 5.91 6.16 Average 1.44 1.07 1.62 4.39 2.94 3.16 Behira Min <1 <1 <1 4.77 3.73 3.31 Max 3.28 2.09 5.39 7.42 5.04 6.01 Average 1.07 0.35 1.52 6.28 4.17 4.70 Gharbia Min <1 <1 <1 <1 <1 <1 Max 4.36 3.67 7.12 7.06 6.18 5.86 Average 2.64 1.21 1.19 5.16 4.94 3.97 Monfia Min 0.00 0.00 0.00 0.00 0.00 0.00 Max 1.60 0.00 5.12 0.00 5.71 0.00 Average 0.80 0.00 2.56 0.00 2.86 0.00 Dumyat Min <1 <1 <1 <1 <1 <1 Max 2.53 1.50 <1 5.76 4.38 4.87 Average 0.84 0.50 <1 2.88 3.13 3.07 Guide line * <1** free free ----- <2 <1 * Egyptian standards (Ras cheese) ES: 1007-P5/2005 Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4150198","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":289020400,"identity":"4682d964-7835-4517-ac4c-6f7f791f45b3","order_by":0,"name":"Sameh Awad","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA/0lEQVRIiWNgGAWjYJACZgiVfIDhAYRlQKyWtASGBBK15BgQp0W+/XTi4wIGu8T+9pyPHxIqDic2sDdvk2CoqMWpxeBM7mbjGQzJiTPOvN0skXAmLbGB51iZBMOZ47i1MORuk+ZhYM5tuJG7QSKxzSaxQSLHTIKx7Rhuh/W/3f6bh6E+d/6NnMc/Ev9JJDbIvwFq+YdbC8ON3G3MPAyHczfcyGEDqgfZwgPU0lCD22E33m6W5jE4Xr/xzDMzi4RjacZtPGnFQMYBPA7L3fiZp6LaWO548uMbH2oOy/azH94IZNThdhg0EBCADUQkMBwmoAULIGTLKBgFo2AUjCAAAP8EV+lw1fq0AAAAAElFTkSuQmCC","orcid":"","institution":"Alexandria University","correspondingAuthor":true,"prefix":"","firstName":"Sameh","middleName":"","lastName":"Awad","suffix":""},{"id":289020401,"identity":"407970da-18e5-47ef-a6d3-a2533c8908b8","order_by":1,"name":"Khaled Elsaadany","email":"","orcid":"","institution":"Alexandria University","correspondingAuthor":false,"prefix":"","firstName":"Khaled","middleName":"","lastName":"Elsaadany","suffix":""},{"id":289020402,"identity":"a28485f1-c33b-43c2-ba43-8b154f69cb70","order_by":2,"name":"Amel Ibrahim","email":"","orcid":"","institution":"Alexandria University","correspondingAuthor":false,"prefix":"","firstName":"Amel","middleName":"","lastName":"Ibrahim","suffix":""}],"badges":[],"createdAt":"2024-03-22 13:43:12","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4150198/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4150198/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":54391757,"identity":"f3823c79-1755-4453-adb5-54d35c362155","added_by":"auto","created_at":"2024-04-09 20:03:20","extension":"jpeg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":224032,"visible":true,"origin":"","legend":"\u003cp\u003eIncidence of Microbes in examined Ras cheese\u003c/p\u003e\n\u003cp\u003ePass / reject samples according to Egyptian standards (Ras cheese) ES: 1007-P5/2005\u003c/p\u003e","description":"","filename":"floatimage1.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-4150198/v1/afdbc277edfae08f0f1c2510.jpeg"},{"id":58331145,"identity":"c7d9a36d-a97e-4ffd-b8e3-1e595e825fc5","added_by":"auto","created_at":"2024-06-14 03:59:08","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":964444,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4150198/v1/70f23931-ec7f-44ac-bffd-0e89893d71c7.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Chemical and Microbial Safety Criteria for Egyptian Ras Cheeses","fulltext":[{"header":"Introduction","content":"\u003cp\u003eIn Egypt, Ras cheese is the most widely consumed hard cheese. It resembles the Greek cultivar \"Kefalotyri\"\u003csup\u003e1\u003c/sup\u003e. Ras cheese is traditionally made in small dairy sectors located in Egyptian villages. It is manufactured without the use of starter cultures from raw cow's milk or raw cow's and buffalo's milk mixtures\u003csup\u003e2\u003c/sup\u003e. Native bacteria from the environment and raw milk are responsible for fermentation during manufacturing. Additionally, Ras cheese is typically kept in wet, unclean conditions that encourage the development of mold and yeast. As a result, the actions of all these components will have an impact on the ultimate flavor and texture\u003csup\u003e3\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eRas cheese is a traditional hard type of cheese that is frequently manufactured from raw milk; the cheese is traditionally made by rennet coagulation, and the natural flora are responsible for the acidity developing as well as the formation of the cheese's flavor and texture. Ras cheese's moisture content shouldn't be lower than 40%\u003csup\u003e4\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eTraditional fermented dairy products have complex and incompletely described microbial populations. Traditional cheeses' sensory qualities are thought to be mostly dependent on microbial diversity. But some individuals in these microbial ecosystems might also pose a health risk\u003csup\u003e5\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003ePathogenic bacteria and spoiling microorganisms are the two main categories of unwanted milk microbes. Spore formers, coliform bacteria, as well as a variety of yeasts and molds could be contaminated raw milk from the environment or from infected udders\u003csup\u003e6\u003c/sup\u003e. It is occasionally possible to find harmful bacteria in raw milk, such as \u003cem\u003eListeria monocytogenes, Staphylococcus aureus, Salmonella spp., Mycobacterium bovis\u003c/em\u003e, and \u003cem\u003eCorynebacterium bovis\u003c/em\u003e\u003csup\u003e\u003cem\u003e7,8\u003c/em\u003e\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eRas cheese is typically made in an artisanal manner with raw milk that hasn't been heat-treated. As previously reported, the complex ecology of traditional Ras cheese is made up of a variety of microorganisms, including yeasts, molds, \u003cem\u003eStaphylococcus\u003c/em\u003e ssp, Coliform, fecal enterococci, and \u003cem\u003eEnterobacteriaceae, all of which\u003c/em\u003e were found in high numbers\u003csup\u003e9\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eMost traditional dairy products do not meet microbiological quality standards because of the unsanitary circumstances of manufacturing, storage, and handling\u003csup\u003e10\u003c/sup\u003e. Cheeses with a high vulnerability to microbial contamination cause financial loss and health hazards. Additionally, food spoilage from microbial sources can result in off flavors and odors through enzymatic pathways, producing non-acceptable cheese for consumers\u003csup\u003e11\u003c/sup\u003e. During the ripening of Ras cheese, fungus growth on the cheese surface causes economic losses and quality problems\u003csup\u003e12\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eThe purpose of this study was to determine the situation of the quality and safety of traditional Egyptian Ras cheeses. The microbiological safety assessments were carried out using classical methods and real-time PCR.\u003c/p\u003e"},{"header":"Material and method","content":"\u003cp\u003eForty samples of Ras cheese were collected from different geographical locations in Egypt: Beheira (6 sample), Alexandria (12 samples), Domiat (3 samples), Gharbia (6 samples), Cairo (10 samples), and Monofya (3 samples). The samples were collected in retail packages and transferred in an ice chest to the laboratory for analysis within 24 hours.\u003c/p\u003e \u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003ePhysicochemical analysis of cheese\u003c/h2\u003e \u003cp\u003eThe pH value of samples was determined at room temperature using a laboratory pH meter model (Basic 20 pH). This has been calibrated with three standard buffers: pH 4, pH 7, and pH 9. The pH meter was placed in the sample, and the pH was directly read.\u003c/p\u003e \u003cp\u003eThe dry matter was determined as described by AOAC\u003csup\u003e13\u003c/sup\u003e using oven drying at 102\u0026deg;C.\u003c/p\u003e \u003cp\u003eFat was determined by Gerber method according to AOAC\u003csup\u003e13\u003c/sup\u003e. Sodium chloride was determined by Volhard\u0026rsquo;s method according to the AOAC\u003csup\u003e13\u003c/sup\u003e. Protein was determined by Kjeldahl method and convert the nitrogen to protein using 6.38 factor \u003cem\u003eaccording to\u003c/em\u003e the ISO\u003csup\u003e14\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003eFatty acid profile analysis\u003c/h2\u003e \u003cp\u003eFat content was extracted from cheese samples by organic solvents, and the fatty acid methyl esters were prepared according to the procedures of El-Nabawy et al.\u003csup\u003e15\u003c/sup\u003e. Gas chromatographic analysis was carried out using the ACME model 6100GC (Young Lin Instrument Co., Korea), fitted with a split injector and FID detector. The procedure published by El-Nabawy et al.,\u003csup\u003e15\u003c/sup\u003e was followed to determine the individual fatty acids in cheese fat.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003eMicrobiological analysis\u003c/h2\u003e \u003cp\u003eTen grams of each sample were homogenized with 90 ml of sterile 2% sodium citrate solution using stomacher equipment. Serial dilutions were prepared according to ISO\u003csup\u003e16a,,b\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003eEnumeration of coliform bacteria\u003c/h2\u003e \u003cp\u003eThe enumerations of coliform bacteria were carried out on violet-red bile lactose agar medium (Oxoid, England). Plates were incubated at 30\u0026deg;C for 24 h (ISO\u003csup\u003e17\u003c/sup\u003e)\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003eEnumeration of beta-glucuronidase-positive Escherichia coli\u003c/h2\u003e \u003cp\u003eAppropriate dilutions were prepared in peptone saline solution (0.85%) then plated on selective medium; Tryptone Bile X-Glucuronide agar (TBX, Biolife, Italy). All plates were incubated at 44\u0026deg;C for 24 hours. After the period of incubation, blue or blue green colonies were calculated per gram \u003cb\u003eaccording to ISO\u003c/b\u003e\u003csup\u003e\u003cb\u003e18\u003c/b\u003e\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003e \u003cb\u003eEnumeration of coagulase-positive staphylococci (\u003c/b\u003e \u003cem\u003eStaphylococcus aureus\u003c/em\u003e \u003cb\u003eand other species)\u003c/b\u003e\u003c/p\u003e \u003cp\u003eA specified quantity of decimal dilutions was suspended on the plates' surface of Baird Parker agar (LAB, United Kingdom). The plates were incubated under aerobic condition at 37\u0026deg;C and examined after 48 hours. Typical colonies on Baird Parker medium were counted which had black to gray, brilliant and convex (1 to 1.5mm in diameter after 24 hours of incubation and 1.5 to 2.5mm after 48 hours of incubation and surrounded by a clear zone (it can be partially opaque) then confirmed by coagulase test using dry-spot staphytect (Oxoid, England). After purification, the colonies were inoculated in 10ml of brain heart infusion broth (Biolife, Italy) then purified in Baird Parker agar before coagulase test was performed according to ISO\u003csup\u003e19\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003e \u003cb\u003eDetection of\u003c/b\u003e \u003cb\u003eSalmonella\u003c/b\u003e \u003cb\u003espp.\u003c/b\u003e\u003c/p\u003e \u003cp\u003eThe detection and enumeration of \u003cem\u003eSalmonella\u003c/em\u003e spp. in Ras cheese samples were carried out according to ISO\u003csup\u003e20\u003c/sup\u003e. Biochemical testing (Triple Sugar Iron Agar, urea agar and L-lysine decarboxylation medium, β-galactosidase and indole reaction), and serological testing O-antigen, Vi- antigen and H-antigen, were used to confirm the \u003cem\u003eSalmonella\u003c/em\u003e spp.\u003c/p\u003e \u003cp\u003e \u003cb\u003eDetection of\u003c/b\u003e \u003cem\u003eListeria monocytogenes\u003c/em\u003e \u003cb\u003eand Listeria spp.\u003c/b\u003e\u003c/p\u003e \u003cp\u003eThe detection and enumeration of \u003cem\u003eListeria\u003c/em\u003e spp. in cheese samples were carried out according to ISO\u003csup\u003e21\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003e \u003cb\u003ePrimary enrichment\u003c/b\u003e in selective half-Fraser broth (Biolife, Italy) with reduced concentration of selective agents (lithium chloride, acriflavin and nalidixic acid) was inoculated with the food sample (1g) then incubated at 30\u0026deg;C for 24 hours. \u003cb\u003eSecondary enrichment\u003c/b\u003e in selective Fraser broth (Biolife, Italy). \u003cb\u003eCultivation on selective media\u003c/b\u003e: Cultures from the primary and secondary enrichment were streaked over two selective media; Oxford Agar (Biolife, Italy) and Agar Listeria. The agar plates were incubated at 37\u0026deg;C for 24 hours, if necessary at 48 hours for presence of characteristic colonies that may be \u003cem\u003eListeria monocytogenes\u003c/em\u003e. Typical colonies of \u003cem\u003eListeria monocytogenes\u003c/em\u003e on Oxford agar after 24 hours of incubation are small (1mm) and of gray/black color with black halo. After 48 hours, the colonies are black with a black halo. Typical colonies of \u003cem\u003eL. monocytogenes\u003c/em\u003e on ALOA agar were green-blue and have zone of lipolysis around them (opaque halo or even no halo at all in case of stress, especially of acid stress). \u003cb\u003eConfirmation\u003c/b\u003e: The presumptive colonies were streaked onto tryptone soya yeast extract broth (Biolife, Italy) then incubated at 37\u0026deg;C for 24 typical colonies were confirmed with appropriate morphological test (Gram positive slim and short rods) and some biochemical tests such as catalase test (3%), the positive catalase reaction was indicated to be \u003cem\u003eL. monocytogenes\u003c/em\u003e.\u003c/p\u003e \u003cp\u003e \u003cb\u003eCount of\u003c/b\u003e \u003cem\u003eClostridium perfringens\u003c/em\u003e\u003c/p\u003e \u003cp\u003eThe procedure of bacterial counting on Sulfite-Cycloserine agar (SC, Biolife, Italy) to detect \u003cem\u003eClostridium perfringens\u003c/em\u003e was carried out according to ISO\u003csup\u003e22\u003c/sup\u003e.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003eCount of yeasts and molds in Ras cheese\u003c/h2\u003e \u003cp\u003eYeast and molds enumeration were carried out on Oxytetracycline Glucose Yeast Extract agar (O.G.Y.E agar, Oxid, United Kingdom) according to \u003cb\u003eISO\u003c/b\u003e\u003csup\u003e\u003cb\u003e23\u003c/b\u003e\u003c/sup\u003e. Appropriate dilutions were prepared in peptone saline solution (0.85%) then plated on oxytetracycline glucose yeast extract agar and incubated at 25\u0026deg;C for five days in aerobic conditions.\u003c/p\u003e \u003cp\u003e \u003cb\u003eDetection of methicillin\u003c/b\u003e \u003cb\u003e-resistant\u003c/b\u003e \u003cb\u003eStaphylococcus aureus\u003c/b\u003e in Egyptian Ras cheese\u003c/p\u003e \u003cp\u003e \u003cem\u003eMethicillin\u003c/em\u003e-resistant \u003cem\u003eStaphylococcus aureus\u003c/em\u003e is tested in Ras cheese samples using the Biotium PMA Real-Time PCR Bacterial Viability Kit (\u003cem\u003eStaphylococcus aureus\u003c/em\u003e methicillin-resistance gene \u003cem\u003emecA).\u003c/em\u003e DNA was extracted from the pure colonies of confirmed \u003cem\u003eStaphylococcus aureus\u003c/em\u003e coagulase-positive \u003cem\u003eStaphylococcus aureus\u003c/em\u003e using the kits and protocol recommended by Biotium, USA [PMA Real-Time PCR Bacterial Viability Kit \u0026ndash; Staphylococcus aureus (nuc)\u003csup\u003e24\u003c/sup\u003e The positive control reference strain, MRSA (methicillin-resistant \u003cem\u003eStaphylococcus aureus\u003c/em\u003e), isolated by the Animal Health Research Institute, Ministry of Agriculture, Alexandria, was used as a reference strain.\u003c/p\u003e \u003cp\u003e \u003cb\u003eDetection of\u003c/b\u003e \u003cb\u003eEscherichia coli\u003c/b\u003e \u003cb\u003eO157:H7 in Egyptian Ras cheese\u003c/b\u003e\u003c/p\u003e \u003cp\u003eThe detection of \u003cem\u003eEscherichia coli\u003c/em\u003e O157:H7 in all samples was carried out by the PMA Real-Time PCR Bacterial Viability Kit for \u003cem\u003eE. coli\u003c/em\u003e O157:H7 (Z3276). DNA was extracted using the kits and protocol recommended by Biotium, USA (PMA Real-Time PCR Bacterial Viability Kit \u0026ndash; E. coli O157:H7 (Z3276)\u003csup\u003e25\u003c/sup\u003e. A kit contains a viability PCR dye (PMAxx\u0026trade; or PMA) and primers to amplify the Z3276 gene of \u003cem\u003eE. coli\u003c/em\u003e O157:H7.\u003c/p\u003e \u003c/div\u003e"},{"header":"Results and discussion","content":"\u003cp\u003eForty samples of Egyptian Ras cheese were analysed for physical properties (pH) and chemical compositions (moisture, fat, salt, and proteins). The pH value of all analysed samples was in the range of 4.81\u0026ndash;5.58, with an average of 5.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18 (Table\u0026nbsp;1). The acidity was in the range of 1.3\u0026ndash;3%, with an average of 1.88% \u0026plusmn; 0.48. The average moisture content was 31.48% \u0026plusmn; 3.73; it was recorded in a range of 23.65 to 41.84%. The Egyptian standard\u003csup\u003e4\u003c/sup\u003e recommended that the moisture in Ras cheese should not exceed 40%; only 2 samples of Ras cheese (out of 40) had a moisture content higher than 40%. The average moisture contents of the examined cheese samples were in agreement with those found by some researchers\u003csup\u003e2,3,26,27\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eThe fat in dry matter (F/D.M.%) should not be less than 45% in Ras cheese\u003csup\u003e4\u003c/sup\u003e. The obtained data showed that the fat in dry matter ranged from 45.38 to 61.41%, with an average of 55.15\u0026thinsp;\u0026plusmn;\u0026thinsp;4.9. The F/D.M.% of all Ras samples is higher than that (45%), which meets the recommended level by the Egyptian Standards\u003csup\u003e4\u003c/sup\u003e. The same conclusion was also reported by Amar et al.,\u003csup\u003e28\u003c/sup\u003e.\u003c/p\u003e\n\u003cp\u003eThe salt level was in the range of 4.68 to 7.89%. The Egyptian standard\u003csup\u003e4\u003c/sup\u003e does not recommend the salt levels in Ras cheese. These values were higher than those reported by Osman et al\u003csup\u003e29\u003c/sup\u003e. for cheese samples that were collected from Assiut, as well as higher than those in samples collected from Alexandria\u003csup\u003e2\u003c/sup\u003e. This demonstrated that Ras cheese now contains more salt than it did in previous decades.\u003c/p\u003e\n\u003cp\u003eThe protein in traditional Egyptian Ras cheese was in the range of 17.05 to 32.91%, with an average of 25.63% \u0026plusmn; 2.78; it was lower in 4 samples (10% of samples) than that recommended by Egyptian standards\u003csup\u003e4\u003c/sup\u003e which should be about 24%.\u003c/p\u003e\n\u003cdiv id=\"Sec10\" class=\"Section2\"\u003e\n \u003ch2\u003eDetection of replacing milk fat with vegetable oil in Ras cheese\u003c/h2\u003e\n \u003cp\u003eFive samples of Ras cheese out of 40 contain palm oil as the levels of short-chain fatty acids (C4-C10) and C14:0 myristic acid are lower and C16:0 Palmitic acid is higher than in butter oil. (Table \u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e). Results of the current study agree with Elaaser\u003csup\u003e30\u003c/sup\u003e who found that milk fat samples from local Cairo markets had an apparent increment in the palmitic (C16:0) and a decrease or absence in some other fatty acids, such as (C4:0), (C6:0), (C8:0), and (C10:0), or fatty acids that were found in low content, such as (C12:0) and (C14:0), and concluded that this sample characterized shortening palm oil. Additionally, Calvo et al.\u003csup\u003e31\u003c/sup\u003e found that the fatty acid profile of the cheese fat was significantly altered by the replacement of vegetable oils for milk fat in many processed varieties of cheese sold in Egypt.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e\n \u003ch2\u003eMicrobiological analysis\u003c/h2\u003e\n \u003cp\u003eEgyptian Standards\u003csup\u003e4\u003c/sup\u003e stated that the microbial standards of Ras cheese require that the final product be free from pathogenic microorganisms. Coliforms, yeasts, and molds must not exceed 1, 2, and 1 log CFU/g of cheese, respectively. Tables 3, 4 and Fig. \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e show the microbiological evaluation of Ras cheese samples collected from different geographical locations in Egypt.\u003c/p\u003e\n \u003cp\u003eData reveals that the coliform content of Ras cheese samples ranged from 1 to 5.20 log CFU/g, with an average of 1.70 log CFU/g. These results are nearly similar to those found by other researchers\u003csup\u003e2,32\u003c/sup\u003e. They found that the coliform bacteria had an average of 1.69 log CFU/g, but were lower than those found by Al-Gamal et al.\u003csup\u003e33\u003c/sup\u003e, as they found the coliform bacteria were at an average of 2.1\u0026thinsp;\u0026plusmn;\u0026thinsp;1.41 log CFU/g. \u003cem\u003eE. coli\u003c/em\u003e was detected in 37.5% of Ras cheese samples (15 out of 40 samples), ranging between 1.39 and 5.06 log CFU/g. This finding was higher than that reported by Al-Gamal et al. [\u003csup\u003e33\u003c/sup\u003e]. They found \u003cem\u003eE. coli\u003c/em\u003e in 2 out of 15 Ras cheese samples, which accounted for 13.3%.\u003c/p\u003e\n \u003cp\u003eThe values of \u003cem\u003estaphylococci ranged\u003c/em\u003e from 0.1 to 7.12 log CFU/g, and \u003cem\u003eStaphylococcus coagulase\u003c/em\u003e positivity was confirmed in 22.5% of examined Ras cheese samples. Comparably high counts were also found in other artisanal cheeses, including Canastra, Serro, and Campo das Vertentes\u003csup\u003e34\u003c/sup\u003e. These high counts could be attributed to two factors: the sequential horizontal transfer from cheese vats and cheese cloths to the next, and clinical or subclinical mastitis in the animals that supply the raw milk for cheese production\u003csup\u003e35\u003c/sup\u003e. Further testing for the primary staphylococcal enterotoxins could have provided additional information on the safety of the cheeses, as the counting of \u003cem\u003eS. aureus\u003c/em\u003e was done only to indicate hygiene condition and meeting the requirement national and international standard.\u003c/p\u003e\n \u003cp\u003eAll examined samples were free of \u003cem\u003eListeria monocytogenes, while Salmonella spp.\u003c/em\u003e was detected in only one sample of the 40 examined. The study of El-Baz\u003csup\u003e36\u003c/sup\u003e confirmed the presence of \u003cem\u003eSalmonella\u003c/em\u003e in some cheese samples collected from Mansoura, Egypt. In a study by Awad\u003csup\u003e37\u003c/sup\u003e\u003csub\u003e,\u003c/sub\u003e all Egyptian Karish cheese samples were free from \u003cem\u003eListeria monocytogenes.\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003eRas samples have mold loads in the range of 1 to 6.22 log CFU/g and 1 to 5.77 log CFU/g for yeasts. Egyptian standards\u003csup\u003e4\u003c/sup\u003e (ES 2005) refer to the count of yeasts and molds in Ras cheese as not exceeding 2 log CFU/g (100 CFU/g) and 1 log CFU/g (10 CFU/g), respectively. This means that only 17.5% (Fig. \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e) of tested samples were within the range of yeasts and molds counts recommended by Egyptian standards\u003csup\u003e4\u003c/sup\u003e (ES 2005). There is a positive correlation between the yeast and mold count and the presence of staphylococci and \u003cem\u003eE. coli\u003c/em\u003e in cheese samples. Most of the samples with low levels of the yeast and mold were free from Staphylococci and \u003cem\u003eE. coli\u003c/em\u003e. This study can reveal unhygienic activities throughout the handling and collecting of milk, as well as during the manufacturing and ripening of cheese, and it required the need for understanding the good manufacturing practice in Ras cheese processing sectors. This finding was agreed with the results of Alnakip et al\u003csup\u003e38\u003c/sup\u003e, they showed that the artisanal white soft cheese in Delta region, Egypt, have high levels of \u003cem\u003eS. aureus\u003c/em\u003e and \u003cem\u003eE. coli\u003c/em\u003e as these bacteria were observed in 66.66% and 36% respectively.\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eClostridium perfringens\u003c/em\u003e was found in 29 out of 40 samples of Ras cheese (Table 3). Spores of \u003cem\u003eC. perfringens\u003c/em\u003e can germinate and grow at temperatures as high as 50\u0026deg;C, with an optimal growth range of 15\u0026ndash;55\u0026deg;C\u003csup\u003e39\u003c/sup\u003e. Enterotoxigenic \u003cem\u003eC. perfringens\u003c/em\u003e spores are highly resistant to pasteurisation temperatures, and low temperatures do not affect their stability\u003csup\u003e40\u003c/sup\u003e. Ras cheese is ripened at a temperature of about 15\u0026ndash;20\u0026deg;C, which allows \u003cem\u003eC. perfringens\u003c/em\u003e germination and growth, hence the high level of \u003cem\u003eC. perfringens\u003c/em\u003e found in Ras raw milk cheese. \u003cem\u003eC. perfringens\u003c/em\u003e was detected in raw milk cheese, it is originating from the milk\u003csup\u003e41\u003c/sup\u003e.\u003c/p\u003e\n \u003cp\u003eThe results in Table 4 indicate the microbial quality of Ras cheese that was collected from different areas in Egypt. The result showed that Ras samples collected from Cairo and Alexandria markets had the highest count of coliform. While samples collected from the Bheira market have high counts of mold, all samples collected from Dumyat were free of \u003cem\u003eStaphylococcus\u003c/em\u003e coagulase. This may be related to hygiene levels in the dairy sector during the processing of cheese. Dumyat has a long history of Ras cheese making, and the high quality and high cost of cheese are usually associated with cheese produced in Dumyat.\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003eMethicillin-resistant\u003c/strong\u003e \u003cstrong\u003eStaphylococcus aureus\u003c/strong\u003e \u003cstrong\u003ein Ras cheese\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003eGiven its capacity to contaminate food of animal origin, colonise, and infect both humans and animals, methicillin-resistant Staphylococcus aureus (MRSA) is a significant public health problem\u003csup\u003e42\u003c/sup\u003e. Live MRSA was found in only two Ras cheese samples. These samples were collected from Behira and Cairo.\u003c/p\u003e\n \u003cp\u003eMethicillin-resistant Staphylococcus aureus (MRSA), which first appeared in humans in the 1960s in connection with healthcare facilities, is one of the deadliest antibiotic-resistant bacteria and a serious threat to human life\u003csup\u003e43\u003c/sup\u003e. In addition to hospital- and community-acquired MRSA (HA-MRSA) and community-acquired MRSA (CA-MRSA) strains, there is an increasing problem of MRSA colonisation in food-producing animals as a result of the widespread improper use of antibiotics in the veterinary field and their zoonotic transmission to people in contact with livestock\u003csup\u003e44,45\u003c/sup\u003e.\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003eViability of\u003c/strong\u003e \u003cstrong\u003eE. coli\u003c/strong\u003e \u003cstrong\u003eO157:H7 in Ras cheese\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eE. coli\u003c/em\u003e was detected in 37.5% of Ras cheese samples (15 out of 40 samples), but the viability of \u003cem\u003eE. coli\u003c/em\u003e O157:H7 was not detected in all samples of traditional Egyptian cheeses. Consuming unpasteurized gouda cheese made at a dairy farm led to the reporting of 12 of the 13 outbreak cases after 2\u0026ndash;8 days. Two of the 26 cheese samples produced by the accused producer had \u003cem\u003eE. coli\u003c/em\u003e O157:H7. Despite having complied with legal microbiological and ageing criteria, the allegedly tainted cheese was discovered to contain E. coli O157:H7 104 days after it had been produced\u003csup\u003e46\u003c/sup\u003e.\u003c/p\u003e\n\u003c/div\u003e"},{"header":"Conclusion","content":"\u003cp\u003eAs most of the Ras cheese consumed in Egypt is made from raw milk, samples were collected from the Egyptian markets in some governorates for evaluation of the safety of the product. Most cheese samples are considered to be identical in chemical and physical standards, but the cheese contains huge numbers of undesirable microbes such as yeasts, molds, the coliform group, \u003cem\u003eStaphylococcus aureus\u003c/em\u003e, and anaerobic spore-forming bacteria (Clostridium perfringens). These bacterial counts are higher in collected samples when compared with that recommended by Egyptian standard, but fortunately, most pathogenic microbes such as \u003cem\u003eSalmonella, Listeria, and Escherichia coli\u003c/em\u003e O157:H7 were not detected in all tested samples. This is due to the high percentage of salt and acidity. The further study aims to determine the most suitable manufacturing and ripening conditions and the period required for ripening before consuming cheese when made from raw milk.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e \u003ch2\u003eCONFLICT OF INTEREST\u003c/h2\u003e \u003cp\u003eThe authors declare no conflict of interest.\u003c/p\u003e \u003c/p\u003e\u003cp\u003e \u003ch2\u003eData sharing\u003c/h2\u003e \u003cp\u003eAll data generated or analysed during this study are included in this published article.\u003c/p\u003e \u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eS.A. received the funds. All authors designed the work plan. S.A. did the physical and chemical analysis, and A.I. did the microbiological analysis. S.A. and Kh. El. wrote the main manuscript text. All authors reviewed the manuscript.\u003c/p\u003e\u003ch2\u003eACKNOWLEDGMENTS\u003c/h2\u003e \u003cp\u003eThe authors thank the Academy of Scientific Research and Technology (ASRT) for funding the project (JESOR number 32) entitled \"Microbial and Chemical Safety Criteria of Traditional Egyptian Cheese.\"\u003c/p\u003e\u003ch2\u003eData Availability\u003c/h2\u003e\u003cp\u003e\u0026bull; All data generated or analysed during this study are included in this published article.The raw data about the source of each sample, the raw data of the analysis of each sample, and some pictures taken during the work are in supplementary information files. These data are not for publication.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003ePhelan, J. A., Renaud, J., \u0026amp; Fox, P. F. (1993). Some non-European cheese varieties. \u003cem\u003eCheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups\u003c/em\u003e, 421\u0026ndash;465.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAwad, S., El Attar, A., Ayad, E. H. E., \u0026amp; El Soda, M. (2003). Characteristic of Egyptian market Ras cheese; 1-sensory evaluation, rheological, physico-chemical properties and microbiological analysis. Egyptian Journal of Dairy Science, \u003cem\u003e31\u003c/em\u003e(2), 289\u0026ndash;304.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAyad, E. H. E., Awad, S., El Attar, A., De Jong, C., \u0026amp; El-Soda, M. (2004). Characterisation of Egyptian Ras cheese. 2. Flavour formation. Food Chemistry, \u003cem\u003e86\u003c/em\u003e(4), 553\u0026ndash;561.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eEgyptian Standard ES: 1007-P5/2005. Hard cheese, part 5, Ras cheese. Egyptian organization for standardization and quality.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMontel, M. C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., \u0026amp; Berthier, F. (2014). Traditional cheeses: Rich and diverse microbiota with associated benefits. International journal of food microbiology, \u003cem\u003e177\u003c/em\u003e, 136\u0026ndash;154.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eDubey, K. K., Raj, T., \u0026amp; Kumar, P. (2022). Pathogenic microorganisms in milk: their source, hazardous role and identification. In \u003cem\u003eAdvances in Dairy Microbial Products\u003c/em\u003e (pp. 145\u0026ndash;161). Woodhead Publishing.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBramley, A. J., \u0026amp; Dodd, F. H. (1984). Reviews of the progress of dairy science: mastitis control\u0026ndash;progress and prospects. Journal of Dairy Research, \u003cem\u003e51\u003c/em\u003e(3), 481\u0026ndash;512.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBramley, A. J., McKinnon, C. H., \u0026amp; Robinson, R. K. (1990). Dairy microbiology. Microbiology of Raw Milk. Elsevier Applied Science Publishers, London, \u003cem\u003e1\u003c/em\u003e, 163\u0026ndash;208.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHassan, M., A. Meshref, M. Zeinhom, \u0026amp; Abdel-Halem, M. (2019). Impact of spoilage microorganisms on some dairy products. Assiut Veterinary Medical Journal, \u003cem\u003e65\u003c/em\u003e(161), 133\u0026ndash;141.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLotfy, M. F., Abdel Latif, O. A. A., Hassan, E. A., \u0026amp; El Sayed, A. A. E. (2023). Microbiological and Chemical Quality Assessment of Soft White Cheese Produced by Large Egyptian Dairy Plants. Egyptian Journal of Chemistry, \u003cem\u003e66\u003c/em\u003e(2), 449\u0026ndash;457.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eEl-Fadaly, H. M., El-Kadi, S. M., Hamad, M. N., \u0026amp; Habib, A. A. (2015). Isolation and identification of Egyptian Ras cheese (Romy) contaminating fungi during ripening period. Journal of Microbiology Research, \u003cem\u003e5\u003c/em\u003e(1), 1\u0026ndash;10.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSharaf, O. M., Al-Gamal, M. S., Ibrahim, G. A., Dabiza, N. M., Salem, S. S., El-Ssayad, M. F., \u0026amp; Youssef, A. M. (2019). Evaluation and characterization of some protective culture metabolites in free and nano-chitosan-loaded forms against common contaminants of Egyptian cheese. Carbohydrate polymers, \u003cem\u003e223\u003c/em\u003e, 115094.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAOAC. (2020). \u003cem\u003eOfficial methods of analysis\u003c/em\u003e. Arlington, VA: Association of Official Analytical Chemists.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eISO 8968-1:2014 | IDF 20\u0026thinsp;\u0026ndash;\u0026thinsp;1:2014: Milk and milk products \u0026mdash; Determination of nitrogen content \u0026mdash; Part Kjeldahl principle and crude protein calculation.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eEl-Nabawy, M., Awad, S., \u0026amp; Ibrahim, A. (2023). Validation of the Methods for the Non-milk Fat Detection in Artificially Adulterated Milk with Palm Oil. Food Analytical Methods, 1\u0026ndash;10.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ea. ISO 6887-1:2017: Microbiology of the food chain \u0026mdash; Preparation of test samples, initial suspension and decimal dilutions for microbiological examination \u0026mdash; Part 1: General rules for the preparation of the initial suspension and decimal dilutions 16b. ISO 6887-5:2020: Microbiology of the food chain \u0026mdash; Preparation of test samples, initial suspension and decimal dilutions for microbiological examination \u0026mdash; Part 5: Specific rules for the preparation of milk and milk products\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eISO 4832:2006: Microbiology of food and animal feeding stuffs \u0026mdash; Horizontal method for the enumeration of coliforms \u0026mdash; Colony-count technique\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eISO 16649-2:2001: Microbiology of food and animal feeding stuffs \u0026mdash; Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli \u0026mdash; Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eISO 6888-1:2021: Microbiology of the food chain \u0026mdash; Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) \u0026mdash; Part 1: Method using Baird-Parker agar medium\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eISO 6579-1:2017/Amd 1:2020: Microbiology of the food chain \u0026mdash; Horizontal method for the detection, enumeration and serotyping of Salmonella \u0026mdash; Part 1: Detection of Salmonella spp.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eISO 11290-1:2017: Microbiology of the food chain \u0026mdash; Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. \u0026mdash; Part 1: Detection method\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eISO 7937:2004: Microbiology of food and animal feeding stuffs \u0026mdash; Horizontal method for the enumeration of Clostridium perfringens \u0026mdash; Colony-count technique\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eISO 6611:2004 | IDF 94:2004: Milk and milk products \u0026mdash; Enumeration of colony-forming units of yeasts and/or moulds \u0026mdash; Colony-count technique at 25 degrees C\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePMA Real-Time PCR Bacterial Viability Kit \u0026ndash; Staphylococcus aureus (nuc) \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://biotium.com/product/pma-real-time-pcr-bacterial-viability-kit-staphylococcus-aureus-nuc/\u003c/span\u003e\u003cspan address=\"https://biotium.com/product/pma-real-time-pcr-bacterial-viability-kit-staphylococcus-aureus-nuc/\" targettype=\"URL\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePMA Real-Time PCR Bacterial Viability Kit \u0026ndash; E. coli O157:H7 (Z3276). \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://biotium.com/product/pma-real-time-pcr-bacterial-viability-kit-e-coli-0157h7-z3276/\u003c/span\u003e\u003cspan address=\"https://biotium.com/product/pma-real-time-pcr-bacterial-viability-kit-e-coli-0157h7-z3276/\" targettype=\"URL\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAwad, S. (2006). Texture and flavour development in Ras cheese made from raw and pasteurised milk. Food chemistry, \u003cem\u003e97\u003c/em\u003e(3), 394\u0026ndash;400.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAwad, S., Ahmed, N., \u0026amp; El Soda, M. (2007). Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development. Food Chemistry, \u003cem\u003e104\u003c/em\u003e(3), 1192\u0026ndash;1199.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAmer, D. A., Albadri, A. A., El-Hamshary, H. A., Nehela, Y., El-Hawary, M. Y., Makhlouf, A. H., \u0026amp; Awad, S. A. (2023). Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese. Foods, \u003cem\u003e12\u003c/em\u003e(9), 1855.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eOthman, S. (2011). \u003cem\u003eEffects of technological treatments on the quality of traditional cheeses\u003c/em\u003e (Doctoral dissertation, Ph. D. thesis, Fayoum University).\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eElaaser, y. M. A. E. (2017). Detection of milk and some dairy products adulteration, Cairo University.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eCalvo, M. V., M. Ju\u0026aacute;rez, F. J. Fontecha, M. El-Aasar, M. Naguib,A. El-Salam (2007). \"Effect of milk fat replacement with vegetable oils on fatty acids composition and conjugated linoleic acid content of market Egyptian processed cheeses.\"\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eIbrahim, G. A., Sharaf, O. M., \u0026amp; El-Khalek, A. B. A. (2015). Microbiological quality of commercial raw milk, domiati cheese and kareish cheese. Middle East Journal of Applied Sciences, \u003cem\u003e5\u003c/em\u003e(1), 171\u0026ndash;176.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAl-Gamal, M. S., Ibrahim, G. A., Sharaf, O. M., Radwan, A. A., Dabiza, N. M., Youssef, A. M., \u0026amp; El-Ssayad, M. F. (2019). The protective potential of selected lactic acid bacteria against the most common contaminants in various types of cheese in Egypt. Heliyon, \u003cem\u003e5\u003c/em\u003e(3), e01362.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eJohler, S., Weder, D., Bridy, C., Huguenin, M. C., Robert, L., Hummerjohann, J., \u0026amp; Stephan, R. (2015). Outbreak of staphylococcal food poisoning among children and staff at a Swiss boarding school due to soft cheese made from raw milk. Journal of dairy science, 98(5), 2944\u0026ndash;2948.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eCretenet, M., Even, S., \u0026amp; Le Loir, Y. (2011). Unveiling Staphylococcus aureus enterotoxin production in dairy products: a review of recent advances to face new challenges. Dairy Science \u0026amp; Technology, \u003cem\u003e91\u003c/em\u003e(2), 127\u0026ndash;150.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eEl-Baz, A. H., El-Sherbini, M., Abdelkhalek, A., \u0026amp; Al-Ashmawy, M. A. (2017). Prevalence and molecular characterization of Salmonella serovars in milk and cheese in Mansoura city, Egypt. Journal of Advanced Veterinary and Animal Research, \u003cem\u003e4\u003c/em\u003e(1), 45\u0026ndash;51.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAwad, S. (2016). Microbial safety criteria and quality of traditional Egyptian Karish cheese. African Journal of Microbiology Research, \u003cem\u003e10\u003c/em\u003e(22), 804\u0026ndash;812.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAlnakip, M. E., Youssef, M. Z., Abd-Elaal, S. F., \u0026amp; Bayoumi, M. A. (2023). Screening of Food-borne Staphylococcus aureus and E. coli Pathogens in Artisanal White Soft Cheese in Delta Region, Egypt. Journal of Advanced Veterinary Research, \u003cem\u003e13\u003c/em\u003e(6), 1203\u0026ndash;1209.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eRhodehamel, J \u0026amp; Harmon, SM (2001) Bacteriological analytical manual Chap. 16. In Clostridium perfringens. U.S Food and Drug Adminstration. updated 31/10/2017. 8:Available at \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://www.fda.gov/food/laboratory-methods-food/bam-clostridium-perfringens\u003c/span\u003e\u003cspan address=\"https://www.fda.gov/food/laboratory-methods-food/bam-clostridium-perfringens\" targettype=\"URL\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003e\u003cem\u003eEpidemiology \u0026amp; Infection\u003c/em\u003e, \u003cem\u003e148\u003c/em\u003e.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSakaridis, I., Psomas, E., Karatzia, M. A., \u0026amp; Samouris, G. (2022). Hygiene and Safety of Hard Cheese Made from Raw Cows\u0026rsquo; Milk. Veterinary Sciences, 9(10), 569.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePetinaki, E., \u0026amp; Spiliopoulou, I. (2012). Methicillin-resistant Staphylococcus aureus among companion and food-chain animals: impact of human contacts. Clinical microbiology and infection, \u003cem\u003e18\u003c/em\u003e(7), 626\u0026ndash;634.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHulme, J. (2017). Recent advances in the detection of methicillin resistant Staphylococcus aureus (MRSA). BioChip Journal, \u003cem\u003e11\u003c/em\u003e, 89\u0026ndash;100.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAlgammal, A. M.; Hetta, H. F.; Alkhalifah, D. H. H.; Hozzein, W. N.; Batiha, G. E.; El Nahhas, N.; Mabrok, M. A.; Elkelish, A. (2020). Methicillin-resistant \u003cem\u003eStaphylococcus Aureus\u003c/em\u003e (MRSA): One Health Perspective Approach to the Bacterium Epidemiology, Virulence Factors, Antibiotic-resistance, and Zoonotic Impact. \u003cem\u003eInfect. Drug Resist\u003c/em\u003e. 2020, 13, 3255\u0026ndash;3265. DOI: \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.2147/IDR.S272733\u003c/span\u003e\u003cspan address=\"10.2147/IDR.S272733\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e. Attia and Gooda, 1987\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGoerge, T., Lorenz, M. B., van Alen, S., H\u0026uuml;bner, N. O., Becker, K., \u0026amp; K\u0026ouml;ck, R. (2017). MRSA colonization and infection among persons with occupational livestock exposure in Europe: prevalence, preventive options and evidence. Veterinary microbiology, \u003cem\u003e200\u003c/em\u003e, 6\u0026ndash;12.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHonish, L., Predy, G., Hislop, N., Chui, L., Kowalewska-Grochowska, K., Trottier,L., \u0026hellip; Zazulak, I. (2005). An outbreak of E. coli O157: H7 hemorrhagic colitis associated with unpasteurized gouda cheese. \u003cem\u003eCanadian Journal of Public Health\u003c/em\u003e, \u003cem\u003e96\u003c/em\u003e, 182\u0026ndash;184\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"},{"header":"Tables","content":"\u003cp\u003eTable (1): physiochemical properties of Ras cheese\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"653\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"17.584097859327215%\"\u003e\n \u003cp\u003eSample\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003epH\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.856269113149848%\"\u003e\n \u003cp\u003eacidity%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003esalt %\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.703363914373089%\"\u003e\n \u003cp\u003esalt / moisture %\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.009174311926605%\"\u003e\n \u003cp\u003eMoisture %\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003efat%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003efat/DM\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.314984709480122%\"\u003e\n \u003cp\u003eProtein%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"17.584097859327215%\"\u003e\n \u003cp\u003eMinimum level\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e4.81\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.856269113149848%\"\u003e\n \u003cp\u003e1.3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e4.68\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.703363914373089%\"\u003e\n \u003cp\u003e14.49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.009174311926605%\"\u003e\n \u003cp\u003e23.65\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e45.38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.314984709480122%\"\u003e\n \u003cp\u003e17.05\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"17.584097859327215%\"\u003e\n \u003cp\u003eMaximum level\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e5.58\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.856269113149848%\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e7.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.703363914373089%\"\u003e\n \u003cp\u003e27.39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.009174311926605%\"\u003e\n \u003cp\u003e41.84\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e43\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e61.41\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.314984709480122%\"\u003e\n \u003cp\u003e32.91\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"17.584097859327215%\"\u003e\n \u003cp\u003eAverage\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e5.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.856269113149848%\"\u003e\n \u003cp\u003e1.89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e6.47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.703363914373089%\"\u003e\n \u003cp\u003e20.89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.009174311926605%\"\u003e\n \u003cp\u003e31.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e37.92\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e55.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.314984709480122%\"\u003e\n \u003cp\u003e25.64\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"17.584097859327215%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;SD\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.856269113149848%\"\u003e\n \u003cp\u003e0.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e0.95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.703363914373089%\"\u003e\n \u003cp\u003e4.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.009174311926605%\"\u003e\n \u003cp\u003e3.73\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e4.35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.63302752293578%\"\u003e\n \u003cp\u003e4.91\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"11.314984709480122%\"\u003e\n \u003cp\u003e2.78\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eTable 2. Detection of replacing milk fat with vegetable oil of Ras cheese\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"521\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"36.27639155470249%\" colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003eStandard\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"23.41650671785029%\" colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003eNormal samples\\35 samples\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"25.527831094049905%\" colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003eNon-normal samples/ 5 samples\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003ePalm oil\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003eButter oil\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003eAverage\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003eSD\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003eAverage\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003eSD\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC4:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e2.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e2.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e1.61\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC6:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e1.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e1.28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.83\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC8:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e0.91\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e1.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.67\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.11\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC10:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e2.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e2.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e1.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.03\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC12:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e2.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e2.97\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e1.33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC14:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e1.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e11.65\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e12.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.64\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e7.92\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC14:1n9c\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e0.80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e1.63\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC16:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e49.36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e32.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e31.48\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.62\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e38.61\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.06\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC16:1n9c\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.29\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e1.72\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e1.82\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e1.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.41\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.23\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC17:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e1.31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e1.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.09\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC18:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e5.37\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e12.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e12.27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e8.57\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.27\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC18:1n9t\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC18:1n9c\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e41.84\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e26.76\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e26.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.83\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e33.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.70\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC18:2n6c\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e2.22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e1.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.97\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e2.89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.14\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC18:3n3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e0.74\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.779270633397314%\" valign=\"top\"\u003e\n \u003cp\u003eC20:0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"17.850287907869482%\" valign=\"bottom\"\u003e\n \u003cp\u003e0.4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"18.426103646833013%\" valign=\"top\"\u003e\n \u003cp\u003e0.64\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.17274472168906%\" valign=\"top\"\u003e\n \u003cp\u003e0.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.24376199616123%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.284069097888676%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eTable (3) Microbiological analysis of Ras cheese samples\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"656\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"8.99390243902439%\" rowspan=\"2\"\u003e\u003cbr\u003e\u003c/td\u003e\n \u003ctd width=\"12.347560975609756%\" colspan=\"2\"\u003e\n \u003cp\u003eColiform\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.347560975609756%\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cem\u003eE. coli\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.634146341463415%\" colspan=\"2\"\u003e\n \u003cp\u003e\u003cem\u003eStaphylococcus\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003eSpp. coagulase positive\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"14.634146341463415%\" colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eStaphylococcus\u003c/em\u003e\u003c/p\u003e\n \u003cp\u003eSpp. coagulase negative\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.347560975609756%\" colspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eClostridium\u0026nbsp;\u003c/em\u003espp.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.347560975609756%\" colspan=\"2\"\u003e\n \u003cp\u003eYeast\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.347560975609756%\" colspan=\"2\"\u003e\n \u003cp\u003eMould\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"6.543624161073826%\" valign=\"top\"\u003e\n \u003cp\u003eMin.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.879194630872483%\" valign=\"top\"\u003e\n \u003cp\u003eMax.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.543624161073826%\" valign=\"top\"\u003e\n \u003cp\u003eMin.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.046979865771812%\" valign=\"top\"\u003e\n \u003cp\u003eMax.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.718120805369128%\" valign=\"top\"\u003e\n \u003cp\u003eMin.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.389261744966444%\" valign=\"top\"\u003e\n \u003cp\u003eMax.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.214765100671141%\" valign=\"top\"\u003e\n \u003cp\u003eMin.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.89261744966443%\" valign=\"top\"\u003e\n \u003cp\u003eMax.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.543624161073826%\" valign=\"top\"\u003e\n \u003cp\u003eMin.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.046979865771812%\" valign=\"top\"\u003e\n \u003cp\u003eMax.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.543624161073826%\" valign=\"top\"\u003e\n \u003cp\u003eMin.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.046979865771812%\" valign=\"top\"\u003e\n \u003cp\u003eMax.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.543624161073826%\" valign=\"top\"\u003e\n \u003cp\u003eMin.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.046979865771812%\" valign=\"top\"\u003e\n \u003cp\u003eMax.\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.007633587786259%\"\u003e\n \u003cp\u003eLog CFU/g\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.259541984732825%\" valign=\"top\"\u003e\n \u003cp\u003e5.20\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.412213740458015%\" valign=\"top\"\u003e\n \u003cp\u003e5.06\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.022900763358779%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.633587786259542%\" valign=\"top\"\u003e\n \u003cp\u003e7.12\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.564885496183206%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.091603053435115%\" valign=\"top\"\u003e\n \u003cp\u003e7.41\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;0.3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.412213740458015%\" valign=\"top\"\u003e\n \u003cp\u003e˃110\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.412213740458015%\" valign=\"top\"\u003e\n \u003cp\u003e5.71\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.412213740458015%\" valign=\"top\"\u003e\n \u003cp\u003e6.22\u003c/p\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"9.007633587786259%\"\u003e\n \u003cp\u003eGuide line *\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1**\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.259541984732825%\" valign=\"top\"\u003e\n \u003cp\u003efree\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003efree\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.412213740458015%\" valign=\"top\"\u003e\n \u003cp\u003e-----\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.022900763358779%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"7.633587786259542%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.564885496183206%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1**\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"8.091603053435115%\" valign=\"top\"\u003e\n \u003cp\u003efree\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003efree\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.412213740458015%\" valign=\"top\"\u003e\n \u003cp\u003e-----\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.412213740458015%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"5.9541984732824424%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1**\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"6.412213740458015%\" valign=\"top\"\u003e\n \u003cp\u003efree\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eTale (4): Microbiological quality of Ras cheese samples collected from different areas of Egypt\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"697\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.06025824964132%\" rowspan=\"2\" valign=\"top\"\u003e\n \u003cp\u003eSampling of\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.899569583931134%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"76.04017216642755%\" colspan=\"6\" valign=\"top\"\u003e\n \u003cp\u003eCount (log CFU/g)\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003eColiform\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eE.coli\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eStaphylococci\u003c/em\u003e coagulase +\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e\u003cem\u003eStaphylococci\u003c/em\u003e coagulase -\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003eyeasts\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003eMould\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.080459770114942%\" rowspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003eCairo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.913793103448276%\" valign=\"top\"\u003e\n \u003cp\u003eMin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.919540229885058%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.218390804597702%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e4.05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.632183908045977%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.936781609195402%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eMax\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e5.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e5.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e7.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e5.23\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e6.23\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eAverage\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e2.27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e1.49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e6.27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e3.24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e4.46\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.080459770114942%\" rowspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003eAlexandria\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.913793103448276%\" valign=\"top\"\u003e\n \u003cp\u003eMin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.919540229885058%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.218390804597702%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.632183908045977%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.936781609195402%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eMax\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e4.51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e4.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e6.24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e6.63\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e5.91\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e6.16\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eAverage\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e1.44\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e1.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e1.62\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e4.39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e2.94\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e3.16\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.080459770114942%\" rowspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003eBehira\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.913793103448276%\" valign=\"top\"\u003e\n \u003cp\u003eMin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.919540229885058%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.218390804597702%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e4.77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.632183908045977%\" valign=\"top\"\u003e\n \u003cp\u003e3.73\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.936781609195402%\" valign=\"top\"\u003e\n \u003cp\u003e3.31\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eMax\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e3.28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e2.09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e5.39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e7.42\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e5.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e6.01\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eAverage\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e1.07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e0.35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e1.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e6.28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e4.17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e4.70\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.080459770114942%\" rowspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003eGharbia\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.913793103448276%\" valign=\"top\"\u003e\n \u003cp\u003eMin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.919540229885058%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.218390804597702%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.632183908045977%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.936781609195402%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eMax\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e4.36\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e3.67\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e7.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e7.06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e6.18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e5.86\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eAverage\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e2.64\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e1.21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e1.19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e5.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e4.94\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e3.97\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.080459770114942%\" rowspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003eMonfia\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.913793103448276%\" valign=\"top\"\u003e\n \u003cp\u003eMin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.919540229885058%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.218390804597702%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.632183908045977%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.936781609195402%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eMax\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e1.60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e5.12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e5.71\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eAverage\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e0.80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e2.56\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e2.86\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.080459770114942%\" rowspan=\"3\" valign=\"top\"\u003e\n \u003cp\u003eDumyat\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.913793103448276%\" valign=\"top\"\u003e\n \u003cp\u003eMin\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.919540229885058%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.218390804597702%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.632183908045977%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.936781609195402%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eMax\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e2.53\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e1.50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e5.76\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e4.38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e4.87\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"11.538461538461538%\" valign=\"top\"\u003e\n \u003cp\u003eAverage\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.709030100334449%\" valign=\"top\"\u003e\n \u003cp\u003e0.84\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.384615384615385%\" valign=\"top\"\u003e\n \u003cp\u003e0.50\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"15.88628762541806%\" valign=\"top\"\u003e\n \u003cp\u003e2.88\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"12.37458193979933%\" valign=\"top\"\u003e\n \u003cp\u003e3.13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"16.220735785953178%\" valign=\"top\"\u003e\n \u003cp\u003e3.07\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd width=\"14.080459770114942%\" valign=\"top\"\u003e\n \u003cp\u003eGuide line *\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"9.913793103448276%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.919540229885058%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1**\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.218390804597702%\" valign=\"top\"\u003e\n \u003cp\u003efree\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003efree\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.649425287356323%\" valign=\"top\"\u003e\n \u003cp\u003e-----\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"10.632183908045977%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd width=\"13.936781609195402%\" valign=\"top\"\u003e\n \u003cp\u003e\u0026lt;1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e* Egyptian standards (Ras cheese) ES: 1007-P5/2005\u0026nbsp;\u003c/p\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Ras cheese, chemical composition, Listeria monocytogenes, Salmonella, methicillin-resistant Staphylococcus aureus, E. coli O157:H7","lastPublishedDoi":"10.21203/rs.3.rs-4150198/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4150198/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eUp until now, most of the Ras cheese has been produced by small dairy sectors in Egypt using raw milk. This research aimed to determine the pathogens, and undesirable microorganisms in traditional Egyptian Ras cheese using classical methods and real-time PCR. Forty samples of Ras cheese were analysed for chemical and microbiological properties. The results revealed a wider range in the chemical composition of the collected samples. Most of the Ras cheese samples were within the Egyptian Standard for chemical compositions. There were only two samples of Ras cheese that had more moisture than the Egyptian Standard recommended.. The results of the microbiological analysis of the Ras cheese reveal that the coliform count ranged between 1 and 5.20 log CFU/g, with an average of 1.70 log CFU/g. Anaerobic spore-forming bacteria (\u003cem\u003eClostridium perfringens\u003c/em\u003e) were found in 29 out of 40 Ras cheese samples. All Egyptian cheese samples contained more yeast and mold than the Egyptian Standard recommends. All cheese samples were free of \u003cem\u003eListeria monocytogenes\u003c/em\u003e and \u003cem\u003eSalmonella\u003c/em\u003e spp. The real-time PCR showed that 5% of samples were positive for methicillin-resistant \u003cem\u003eStaphylococcus aureus, and all the analysed samples were free of E. coli\u003c/em\u003e O157:H7. According to this study's findings, most Ras cheese samples contained higher levels of \u003cem\u003eStaphylococcus aureus\u003c/em\u003e, molds, and yeasts than what Egyptian standards recommended. The results of this study should be used to develop specific procedures for risk management along the milk production chain.\u003c/p\u003e","manuscriptTitle":"Chemical and Microbial Safety Criteria for Egyptian Ras Cheeses","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-04-09 20:03:16","doi":"10.21203/rs.3.rs-4150198/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"8bc52449-b560-4323-bd13-b4b00aa0d20c","owner":[],"postedDate":"April 9th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":30431919,"name":"Biological sciences/Microbiology"},{"id":30431920,"name":"Health sciences/Pathogenesis"},{"id":30431921,"name":"Health sciences/Risk factors"}],"tags":[],"updatedAt":"2024-06-14T03:51:02+00:00","versionOfRecord":[],"versionCreatedAt":"2024-04-09 20:03:16","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4150198","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4150198","identity":"rs-4150198","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}