alexa Hazard Analysis of Cheese Provided for Consumers in Haw
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Hazard Analysis of Cheese Provided for Consumers in Hawassa/Ethiopia

Demeke Teklu Senbetu*

Oromia Agricultural Research Institute, Zeway Fishery Resources Research Center, PO Box 229, Ethiopia

*Corresponding Author:
Demeke TS
Oromia Agricultural Research Institute
Zeway Fishery Resources Research Center
P.O.Box 229, Ethiopia
Tel: +215464412030
Fax: +251464412942
E mail: [email protected]

Received Date: October 13, 2013; Accepted Date: December 10, 2013; Published Date: February 10, 2014

Citation: Senbetu DT (2014) Hazard Analysis of Cheese Provided for Consumers in Hawassa/Ethiopia. J Food Process Technol 5:297. doi: doi: 10.4172/2157-7110.1000297

Copyright: © 2014 Senbetu DT. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The characteristics and the technology of traditional cheese processing are made in general under primitive condition which results in low yield and poor quality of the product. Poor sanitary practices results in public or consumers health hazards due to the presence of pathogenic bacteria mold and yeast. This research activity was initiated with the objective to evaluate the quality of cheese and its hazardousness to consumer’s health. In this study a microbial load of 24 samples (S1-S24) which are collected from the local market and one control group (CG) were determined. The result indicate that aerobic bacterial count for 15 samples left under highest microbiological risk category while only 6 samples shows the moderate risk and the rest left under the acceptable limit. Despite 18 samples which show Staphylococcus Species growth at the highest level of microbiological risk category 6 samples didn’t show any growth. 11 samples were shows Salmonella species and Shigella species growth beyond the acceptable limit. Only 9 samples were shows the highest risk through the growth of all total coliform, E-coli and fecal coliform growth whereas the rest shows particular growth. 9 samples for yeast and 4 samples for mold were show highest level of microbiological risk category while 5 samples for yeast and 4 samples for mold were left under moderate risk. 13 samples show the highest microbial load for LAB while 3 samples and the CG left under moderate microbiological risk category. The highest faecal coliform observed from fourteen collected cheese samples could be due to faecal contamination of the processing area and water used for processing. The current result on Staphylococcus Spp. The highest microbial load observed from many of the collected cheese samples could be due to human contact through air particles breathed, coughed or sneezed out during the course of work or from food handlers or from other sources in the air within the processing area. It also could be due to diseased udder, unfavorable storage temperature and/or long period of storage time. Finally, further research work covering wider area and large sample size should be done to identify problems and determine appropriate processing and handling of cheese.


Share This Page

Additional Info

Loading Please wait..
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri, Food, Aqua and Veterinary Science Journals

Dr. Krish

[email protected]

1-702-714-7001 Extn: 9040

Clinical and Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals


[email protected]

1-702-714-7001Extn: 9042

Chemical Engineering and Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001 Extn: 9040

Earth & Environmental Sciences

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

General Science and Health care Journals

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics and Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001 Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Informatics Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Material Sciences Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Mathematics and Physics Journals

Jim Willison

[email protected]

1-702-714-7001 Extn: 9042

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001 Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

John Behannon

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001 Extn: 9042

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version