Prevalence of Mycobacterium in Cattle Milk and Some Milk products in elsharkia Governorate

Document Type : Scientific and Research

Authors

Animal Health Research Institute –Dokki- Giza- Zagazeg branch

Abstract

The use of raw milk in the production of cheese and other dairy products considered as potential public health risk associated with bovine tuberculosis , as viable mycobacteria (including M. bovis) have been found to survive in unpasteurized cheeses. Unpasteurized milk derived from infected cows was regarded as the principal vehicle of infection for humans before the advent of compulsory milk pasteurization.
A total of 459 samples were collected including 200 milk samples, 85 icecream samples ,97 kareish cheese samples and 77 yoghurt samples. 100 milk samples were collected from (3) private farms and 100 milk samples were collected from street venders as well as the milk products samples which collected randomly from dairy farms and markets. All milk and milk products samples were prepared and examined by conventional methods ( cultural and microscopic procedures) as well as by using real time PCR.
The conventional culture technique showed that, Out of 459 examined milk and milk products samples, 12 samples were positive for Mycobacterium bovis with a percentage of 2.6% . Regarding to conventional culture technique on raw milk samples, 5 out of 200 were positive to Mycobacterium bovis with a percentage of isolation reached (2.5 %).
While (2) out of 97 kareish cheese samples were positive with a percentage of (2%) and (2) samples out of 85 ice cream samples were positive with a percentage of (2.3%) . While the results of PCR revealed( 8 ) of examined milk samples were positive and ( 9) milk products samples were positive for mycobacterium bovis using real time PCR. 

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Egyptian Journal of Chemistry and Environmental Health
Volume 2, Issue 2
November 2016
Pages 220-231

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