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Microbial quality of camel's raw milk in central & southern regions of United Arab Emirates

R.H. Omer,A.H. Eltinay.

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Cited by (4)

The goals of this study were to assess the possible hazards that might occur as aresult of consuming camel's milk fresh, un-pasteurized. The study dealt with the microbialquality of camel milk, which includes detection of pathogenic bacteria, enumeration ofmicroorganisms (bacteria-yeast-moulds) that may cause changes to the milk, the distribution ofbacteria in camel milk. The microbial quality of camels raw milk was investigated, 50 sampleswere analyzed for: Aerobic plates count, total coliform, total Staphylococcus aureus total yeastand mold. Sixty eight samples were examined for Bacillus cereus, Salmonella spp.,Clostridium perfringens, and Listeria monocytogenus. The results indicated that the meanvalue of aerobic plate count 1.8x105cfu/ml, mean value of total coli form 6.8x 101, mean valueof staphylococcus aureus 1.2x103, yeast mean value 4.1x10-1 cfu/ml. All samples tested forpathogenic were negative for Salmonella spp., Clostridium perfringens, and Listeriamonocytogenus, positive for Bacillus cereus, staphylococcus aureus, and Echerichea coli. Thedistribution of bacteria in camel milk as follow: 43% for gram-positive cocci, 11% for gramnegativecocci, 30% for gram negative rods, 23% for gram positive rods, 32% forstaphylococcus, 15% for yeast.

Key words: camel milk, microbial quality, U.A.E

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