Abdel-Salam, M., Fawzi, M., Ismail, G., Saad, S. (2006). Sanitation Improvement of Micro-Scale Dairy Enterprises and Upgrading the Bacteriological Quality of their Products through Application of In-Plant Control. Journal of High Institute of Public Health, 36(2), 525-538. doi: 10.21608/jhiph.2006.158830
Magda M. Abdel-Salam; Mohamed Fawzi; Gaber A. Ismail; Samia G. Saad. "Sanitation Improvement of Micro-Scale Dairy Enterprises and Upgrading the Bacteriological Quality of their Products through Application of In-Plant Control". Journal of High Institute of Public Health, 36, 2, 2006, 525-538. doi: 10.21608/jhiph.2006.158830
Abdel-Salam, M., Fawzi, M., Ismail, G., Saad, S. (2006). 'Sanitation Improvement of Micro-Scale Dairy Enterprises and Upgrading the Bacteriological Quality of their Products through Application of In-Plant Control', Journal of High Institute of Public Health, 36(2), pp. 525-538. doi: 10.21608/jhiph.2006.158830
Abdel-Salam, M., Fawzi, M., Ismail, G., Saad, S. Sanitation Improvement of Micro-Scale Dairy Enterprises and Upgrading the Bacteriological Quality of their Products through Application of In-Plant Control. Journal of High Institute of Public Health, 2006; 36(2): 525-538. doi: 10.21608/jhiph.2006.158830
Sanitation Improvement of Micro-Scale Dairy Enterprises and Upgrading the Bacteriological Quality of their Products through Application of In-Plant Control
1Environmental Health Department, High Institute of Public Health, Alexandria University, Egypt
2Nutrition Department, High Institute of Public Health, Alexandria University, Egypt
Abstract
Application of in-plant control in three micro-scale dairy enterprises in Alexandria resulted in a noticeable improvement in all survey checklist parameters where the score percentages increased to reach 73.0%, 78.0%, and 85.0% in the white cheese, yoghurt, and ice cream enterprises, constituting 70%, 70%, and 73% improvement percentages, respectively. Design and construction parameter had the highest score percentage both before and after in-plant control. Implementation of in-plant control resulted in a reduction of water consumption/month in the white cheese, yoghurt, and ice cream enterprises constituting 33%, 50%, and 46% saving in water consumption, respectively. Moreover, the total energy consumption reduced from 48802, 51059 and 7200 MJ/month to 48258, 51053 and 6120 MJ/month, respectively. Bacteriological analysis of 132 samples revealed that although, all yoghurt, and ice cream samples were not complying with the Egyptian standards before implementation of in-plant control, the non-compliance percentage decreased to reach 75% and 25%, respectively after its implementation. Unfortunately, all white cheese samples were not complying both before and after in-plant control. After implementation of in-plant control measure, heat treatment of raw milk resulted in significant improvement in its bacteriological profile both in the white cheese and yoghurt enterprise where the reduction in aerobic mesophiles reached 88.7% and 87.2%, respectively, 92.5% and 94.8% in case of coliforms, and reached 100% in case of fecal coliforms in both of them.
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