The document discusses the microbiological hazards associated with the pathogen E. sakazakii, particularly in dairy products, which can pose severe risks to vulnerable populations. It details the bacteria's resilience to temperature and osmotic stress, and provides data on the incidence of Enterobacter species in various milk products. Additionally, it examines the impact of mushrooms on E. sakazakii growth during cheese preparation and storage.

1. ‫نا‬َ ‫ا‬ ‫م‬ِ‫ن‬ ‫ما‬ْ ‫م‬ ‫ك‬ُ‫ْم‬ ‫ل‬َ ‫ا‬ ‫لا‬ُ‫ْم‬ ‫ز‬ِّ‫ل‬ ‫ن‬َ ‫ا‬‫ي‬ُ‫ْم‬‫و‬َ ‫ا‬ ‫ها‬ِ‫ن‬ ‫ت‬ِ‫ن‬‫يتا‬َ ‫ا‬‫آ‬َ ‫ا‬ ‫ما‬ْ ‫م‬ ‫ك‬ُ‫ْم‬‫ري‬ِ‫ن‬ ‫ي‬ُ‫ْم‬ ‫ذ يا‬ِ‫ن‬‫ل‬َّ‫وا ا‬َ ‫ا‬ ‫ه‬ُ‫ْم‬ ‫نا‬َ ‫ا‬ ‫م‬ِ‫ن‬ ‫ما‬ْ ‫م‬ ‫ك‬ُ‫ْم‬ ‫ل‬َ ‫ا‬ ‫لا‬ُ‫ْم‬ ‫ز‬ِّ‫ل‬ ‫ن‬َ ‫ا‬‫ي‬ُ‫ْم‬‫و‬َ ‫ا‬ ‫ها‬ِ‫ن‬ ‫ت‬ِ‫ن‬‫يتا‬َ ‫ا‬‫آ‬َ ‫ا‬ ‫ما‬ْ ‫م‬ ‫ك‬ُ‫ْم‬‫ري‬ِ‫ن‬ ‫ي‬ُ‫ْم‬ ‫ذ يا‬ِ‫ن‬‫ل‬َّ‫وا ا‬َ ‫ا‬ ‫ه‬ُ‫ْم‬
) ‫با‬ُ‫ْم‬ ‫نبي‬ِ‫ن‬‫ي‬ُ‫ْم‬ ‫نا‬ْ ‫م‬ ‫م‬َ ‫ا‬ ‫لا‬َّ ‫إ‬ِ‫ن‬ ‫را‬ُ‫ْم‬ ‫ك‬َّ‫ذ‬َ ‫ا‬‫ت‬َ ‫ا‬‫ي‬َ ‫ا‬ ‫متاا‬َ ‫ا‬ ‫و‬َ ‫ا‬ ‫قتاا‬ً‫ ا‬‫ز‬ْ ‫م‬ ‫ر‬ِ‫ن‬ ‫ءا‬ِ‫ن‬ ‫متا‬َ ‫ا‬ ‫س‬َّ ‫ال‬) ‫با‬ُ‫ْم‬ ‫نبي‬ِ‫ن‬‫ي‬ُ‫ْم‬ ‫نا‬ْ ‫م‬ ‫م‬َ ‫ا‬ ‫لا‬َّ ‫إ‬ِ‫ن‬ ‫را‬ُ‫ْم‬ ‫ك‬َّ‫ذ‬َ ‫ا‬‫ت‬َ ‫ا‬‫ي‬َ ‫ا‬ ‫متاا‬َ ‫ا‬ ‫و‬َ ‫ا‬ ‫قتاا‬ً‫ ا‬‫ز‬ْ ‫م‬ ‫ر‬ِ‫ن‬ ‫ءا‬ِ‫ن‬ ‫متا‬َ ‫ا‬ ‫س‬َّ ‫ال‬1313(( ‫ا‬ ‫ا‬
‫سورةا غتافرا‬ ‫سورةا غتافرا‬

3. International Commission for MicrobiologicalInternational Commission for Microbiological
Specifications for Foods (ICMSF, 2002).Specifications for Foods (ICMSF, 2002).
E. sakazakii as severe hazard for restrictedE. sakazakii as severe hazard for restricted
population, life threatening or substantial chronicpopulation, life threatening or substantial chronic
sequelae or long duration.sequelae or long duration.
World Health OrganizationWorld Health Organization
(WHO)(WHO)

4. •Can grow at temp. as low as 5.5Can grow at temp. as low as 5.5 oo
C.C.
•One of the most thermo tolerant bacteria in theOne of the most thermo tolerant bacteria in the
family Enterobacteriace.family Enterobacteriace.
•Has high tolerance to osmotic stress andHas high tolerance to osmotic stress and
desiccation.desiccation.

5. Antiviral , Antiallergic ,AntiinflammatoryAntiviral , Antiallergic ,Antiinflammatory
AntitumorAntitumor
AntioxidantAntioxidant
Immunostimulant,Immunostimulant,
ImmanoregulatorImmanoregulator
AntibacterialAntibacterial

6. A - Preparation of samplesA - Preparation of samples::
B - Isolation of E. Sakazakii andB - Isolation of E. Sakazakii and
other Enterobacter species:other Enterobacter species:

8. Examined samplesExamined samples
E. sakazakiiE. sakazakii E. agglomeransE. agglomerans E. gergoviaeE. gergoviae E. cloacaeE. cloacae E. aerogenesE. aerogenes
NONO %% NONO %% NONO %% NONO %% NONO %%
Raw milkRaw milk
-Dairy shops-Dairy shops
-Farm milk-Farm milk
-Streat vendors-Streat vendors
-Farmer's houses-Farmer's houses
--
11
--
33
--
6.66.6
--
2020
44
--
--
66
26.626.6
--
--
4040
--
--
--
--
--
--
--
--
11
22
33
33
6.66.6
13.313.3
2020
2020
55
--
--
11
33.333.3
--
--
6.66.6
UHT milkUHT milk
Chocolate milk mixChocolate milk mix
Strauberry milk mixStrauberry milk mix
11
--
22
1010
--
2020
11
--
22
1010
--
2020
--
--
11
--
--
1010
44
33
22
4040
3030
2020
11
33
--
1010
3030
--
Kareish cheeseKareish cheese
Damietta cheeseDamietta cheese
77
66
23.323.3
2020
33
--
1010
--
--
--
--
--
55
11
16.616.6
3.33.3
44
--
13.313.3
--
Ice creamIce cream
-Large scale-Large scale
producersproducers
-Small scale-Small scale
producersproducers
-Streat vendors-Streat vendors
11
44
33
1010
4040
3030
22
--
22
2020
--
2020
11
--
--
1010
--
--
22
55
--
2020
5050
--
11
--
--
1010
--
1010
Total (180)Total (180) 2828 15.515.5 2020 11.111.1 22 1.11.1 3131 17.217.2 1616 8.88.8
Table 1: Incidence of Enterobacter species in the examined milk and some milk productsTable 1: Incidence of Enterobacter species in the examined milk and some milk products
samplessamples ..

9. StorageStorage
Time/dayTime/day
ControlControl
Fresh MushroomFresh Mushroom Preserved MushroomPreserved Mushroom
PHPH
1%1% 5%5% 10%10% 1%1% 5%5% 10%10%
FinishedFinished
cheesecheese
3.6× 103.6× 1066
6.4× 106.4× 1066
1.1× 101.1× 1066
1× 101× 1066
8× 108× 1055
6.6× 106.6× 1055
3.3× 103.3× 1055
5.65.6
11StSt
8× 108× 1055
3× 103× 1055
1.5× 101.5× 1055
8× 108× 1044
3× 103× 1055
2× 102× 1055
3× 103× 1033
5.35.3
55thth
1.3× 101.3× 1055
9.2× 109.2× 1033
5.8× 105.8× 1033
2.4× 102.4× 1033
1× 101× 1044
9.4× 109.4× 1033
2.4× 102.4× 1033
5.25.2
88thth
3.6× 103.6× 1033
5.1× 105.1× 1022
3× 103× 1022
1.9× 101.9× 1022
8.5× 108.5× 1022
8.7× 108.7× 1022
2.3× 102.3× 1033
4.94.9
1111thth
3.6× 103.6× 1033
3.2× 103.2× 1022
2× 102× 1022
-- 4.3× 104.3× 1022
2.4× 102.4× 1022
-- 4.64.6
1515thth
3× 103× 1033
2x102x1033
1.1x101.1x1022
-- 4.3x104.3x1022
5.1x105.1x1022
-- 4.44.4
2020thth
4.4× 104.4× 1033
1.3x101.3x1033
1.1x101.1x1022
-- 1.5× 101.5× 1022
-- -- 4.24.2
2323thth
4.8× 104.8× 1033
1.3x101.3x1022
-- -- 1.4x101.4x1022
-- -- 44
2727thth
4.9× 104.9× 1033
1.3x101.3x1022
-- -- 1.3x101.3x1022
-- -- 44
3030thth
4.9× 104.9× 1033
1.3×101.3×1022
-- -- 1.3x101.3x1022
-- -- 44
- Initial Count 3 × 106
- Count during curdling 7 × 107
Table 2 : Effect of Mushroom on E . sakazaki growth duringTable 2 : Effect of Mushroom on E . sakazaki growth during
preparation andpreparation and storage of Damietta cheese at roomstorage of Damietta cheese at room
temptemp ..

10. Table 3: Effect of Mushroom on E . sakazaki growthTable 3: Effect of Mushroom on E . sakazaki growth
in Damietta cheese at refrigerator temp .in Damietta cheese at refrigerator temp .
StorageStorage
Time/dayTime/day
ControlControl
Fresh MushroomFresh Mushroom Preserved mushroomPreserved mushroom
PHPH
1%1% 5%5% 10%10% 1%1% 5%5% 10%10%
FinishedFinished
cheesecheese
3.6× 103.6× 1066
1× 101× 1066
8× 108× 1055
6× 106× 1055
2.2× 102.2× 1055
3.3× 103.3× 1055
1.7× 101.7× 1055
5.65.6
11StSt
3× 103× 1055
1× 101× 1044
6× 106× 1033
3× 103× 1033
6.3× 106.3× 1055
3.9× 103.9× 1033
5.4× 105.4× 1033
5.55.5
55thth
1× 101× 1044
2.5× 102.5× 1033
1.6× 101.6× 1033
1× 101× 1033
2.5× 102.5× 1033
2× 102× 1033
1.8× 101.8× 1033
5.45.4
88thth
1× 101× 1033
8.5× 108.5× 1022
6.3× 106.3× 1022
6.2× 106.2× 1022
9.1× 109.1× 1022
2.4× 102.4× 1022
4× 104× 1022
5.35.3
1111thth
3.9× 103.9× 1033
1× 101× 1022
1.6× 101.6× 1033
6.3× 106.3× 1022
1.7× 101.7× 1022
1.2× 101.2× 1022
1× 101× 1022
5.25.2
1515thth
2.4× 102.4× 1033
4.1x104.1x1022
1.9x101.9x1022
1.2× 101.2× 1022
1.2x101.2x1033
1.1x101.1x1033
3.4× 103.4× 1022
55
2020thth
4.4× 104.4× 1033
4.6x104.6x1022
1 x101 x1033
1.9 x101.9 x1033
1.3× 101.3× 1033
1.2 x101.2 x1033
1.3 x101.3 x1033
4.94.9
2323thth
4.8× 104.8× 1033
1x101x1033
3 x103 x1033
2 x102 x1033
1.5x101.5x1033
1.5 x101.5 x1033
1.3 x101.3 x1033
4.84.8
2727thth
4.8× 104.8× 1033
1.8x101.8x1033
3.5x103.5x1033
2.2 x102.2 x1033
1.8x101.8x1033
2 x102 x1033
1.5 x101.5 x1033
4.64.6
3030thth
4.8× 104.8× 1033
1.9×101.9×1033
1.5x101.5x1033
1.6 x101.6 x1033
1.3x101.3x1033
2.2 x102.2 x1033
1.6 x101.6 x1033
4.64.6
- Initial Count 3 × 106
- Count during curdling 7 × 107