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Abstract
Summary: A total of 300 random samples of raw milk and milk products including, 150 raw milk samples, Kareish and Damietta cheese and ice cream (50 samples of each) were collected from different localities in Assiut Governorate.
The samples were examined bacteriologically for enumeration, isolation and identification of Klebsiella species using two media ; MacConkey’s Inositol-Carbenicillin agar (MCIC agar) and Eosin- Methylene Blue agar (EMB agar).
The obtained results revealed that the count of Klebsiella ranged from 2.0x10 to 8.8x104 and 2.0x10 to 9.0x104 and 3.0x102 to 1.3x105 with averages of 3.3x103, 7.2x103 and 1.2x104 in dairy farms, dairy shops and street vendors raw milk samples, respectively on MCIC agar. While, the count of Klebsiella ranged from 3.0x102 to 3.0x104 and 5.0x102 to 6.0x104 with averages of 1.3x103 and 5.6.x103 in dairy shops and street vendors milk samples, respectively on EMB agar.
The count of Klebsiella in Damietta cheese ranged from 2.0x102 to 6.6x103 and 1.0x102 to 3.4x103 with averages of 1.3x103 and 4.5x102 on MCIC agar and EMB agar, respectively. While, the count in Kareish cheese ranged from 5.0x102 to 1.2x104 and 3.0x102 to 8.0x103 with of averages of 2.7x103 and 8.5x102 on MCIC and EMB agar, respectively.
Klebsiellae could not be detected in small scale producers ice- cream on MCIC and EMB agar. While, the count in street vendors ice cream ranged from 2.0x102 to 8.0x103 and 5.0x102 to 3.0x103 with averages of 4.1x103 and 1.7 x103 on the two media used, respectively.
The obtained results revealed that 15 (10%), 3 (6%) , 6(12%), 3(6%) of the examined raw milk, Damietta and Kareish cheese, and ice cream samples were contaminated with Klebsiella spp. on MCIC agar. However, the incidence of Klebsiella spp. on EMB agar was 12 (8%) in raw milk samples, 2 (4%) in Damietta cheese, 5(10%) in Kareish cheese and 2 (4%) in ice-cream.
Klebsiella pneumoniae could be isolated in a percentage of 1.3, 2 and 4% from the examined raw milk , Damietta cheese and Kareish cheese samples, respectively on MCIC agar, and in a percentage of 0.7% from the examined raw milk and 2% from each of the examined Damietta and Kareish cheese samples on EMB agar.
K.rhinoscoleromatis could be isolated in a percentage of 46.7, 50.0 and 33.3% from the examined raw milk, Kareish cheese, and ice cream samples, respectively on MCIC agar. While, on EMB agar its incidence was 41.67 and 20% from the examined raw milk and Kareish cheese samples, respectively.
K.planticola was also associated in percentages of 6.67% and 66.67% from the examined raw milk and Damietta cheese samples on MCIC agar, and in a percentage of 25, 50 and 50% from the examined raw milk, Damietta cheese and ice cream samples on EMB agar.
K.ozaenae could be isolated in percentage of 33.33, 16.67 and 66.6% from the examined raw milk, Kareish cheese and ice cream samples, respectively on MCIC agar, and in percentages of 25, 40 and 50% from the examined raw milk, Kareish cheese and ice cream samples , respectively on EMB agar.
K.ornithinolytica could be isolated in a percentage of (20 %) on EMB agar from the examined Kareish cheese only.
These results revealed the presence of Klebsiella spp. in the examined raw milk and milk products. This could be attributed to neglected sanitary control during handling, manufacture and distribution.
In contrary, low isolation rate in Damietta cheese samples which may be attributed to storage of Damietta cheese in salted whey for long period and resultant low PH value .
Comparison between MCIC and EMB agar revealed that the use of MCIC agar is the most selective medium for isolation of Klebsiella spp. due to Carbenicillin which is similar to Penicillin in its action.
The antibiogram of K.pneumoniae isolated from milk and milk products revealed its sensitivity to Cephalosporine, Florfenicol, Oxalinic acid and Pefloxacin with resistance to Amoxycillin, Chloramphinicol, Ciprofloxacin, Danoflexacin, Enrofloxacin, Erythromycin, Flumequine, Gentamycin, Kanamycin, Nalidixic acid, Norfloxacin and Trimethoprim with a moderate sensitivity to Colistin.
The public health importance of the organisms and steps, which should be taken to control this organism in the dairy industry as well as the recommended sanitary measures, were also discussed.