Prevalence of Salmonella species in milk and milk products in New Valley governorate

Milk and its derivatives serve as significant reservoirs of Salmonella, particularly for individuals who favor the consumption of untreated milk. The prevalence of Salmonella infections is influenced by various factors, including unsatisfactory hygiene practices on farms, the conduct of food handlers, and the consumption of raw milk and milk-based products. Salmonella is a leading cause of salmonellosis, a prominent global foodborne illness. This study aimed to investigate the presence of Salmonella in marketable milk and some dairy products in New Valley Governorate, Egypt. A total of 150 random samples of commercially available milk and some milk products, such as soft cheeses (Kareish, Domiati), and ice cream (30 samples for each category), were collected from diverse locations within New Valley Governorate. The prevalence rates were found to be 1.6% for marketable milk, on the other hand, Salmonella species couldn't be detected in Kareish cheese, Domiati cheese, and ice cream samples. In conclusion, the detection of Salmonella in milk suggests that the examined samples exhibited suboptimal quality, indicative of unhygienic practices throughout the entire milking, processing, storage, and distribution processes.