Study Bacteriological Quality of White Cheese in Benghazi ‎Markets, Libya

Abdalla Mohammed Abdalla Mansour*(1) Adel Mohammed Milad Ishlak(2) and Mohamed Ahmed Hamid Toweir(3)

(1). Department of the Food Science and Technology, Faculty of Agriculture, University of Benghazi. Libya.

(2). Department Animal production, Faculty of Agriculture, University of Benghazi. Libya.

(3). Department of Food Science and Technology, Faculty of Agriculture, Omar Al-Mukhtar University, Libya.

(*Corresponding author: Dr.Abdalla Mohammed Abdalla Mansour.

Received: 10/08/2020                               Accepted: 14/09/2020


In this study, the microbial quality of some white cheese (ricotta, halloumi and homemade samples) sold in Benghazi markets was studied in December 2019. Samples were analyzed for total colony count, total coliforms, Escherichia coli, and Staphylococcus aureus. The total bacterial count ranged from 5.10 to 7.55 log10CFU/g for all cheese types with a mean of 6.88 ± 0.8024log10CFU/g.  Total bacterial counts for ricotta cheese were 5.10 to 7.46, and were 6.54 to 7.49 log10CFU/g for Halloumi cheese manufactured locally in Benghazi, and 5.61 to 7.55log10CFU/g homemade white cheese. Total coliform count were 2.48to 6.70 with a mean of 4.67± 1.4673 log10CFU/g. Besides, total Staphylococcus count was 1 to 4.82,witha mean of 3.68 ± 1.055 log10CFU/g. All cheese samples were highly contaminated with bacteria, as the microbial load was above the acceptable limits (5.70 to 6.18). The studied species were classified as having poor quality. A high microbial load in cheese samples indicates a risk to the general health of consumers. This proves the need to improve food hygiene standards.

Keywords: White cheese, Ricotta, Microbial quality, Contamination.

Full paper in English: PDF