The Microbiological Quality of Traditional Ras Cheese Produced in Damietta Governorate According to Egyptian Standards and Its Export Potential

This study evaluated the microbiological quality of 16 Ras cheese samples collected from Damietta governorate, (Damitta -Kafr Saad, Faraskour, and El-Zarqa) centers, assessing their compliance with the newest version of the Egyptian Standard (ES, 1007-5/2005). Total bacterial counts ranged from 1.10 ×10⁴ CFU/g in sample obtained from Damietta center to 3.76 ×10⁴ CFU/g in sample obtained from El-Zarqa center. Coliforms were detected in 87.5% of samples, reaching 1.25 ×10⁴ CFU/g. Yeast and mold levels exceeded the permissible limits in 15 samples, peaking at 1.28 ×10⁴ CFU/g and 7.00 ×10³ CFU/g, respectively. Staphylococcus aureus ranged between 4.50 ×10² CFU/g and 3.27 ×10⁴ CFU/g, while Bacillus cereus occurred in all cheeses (3.00 ×10² – 1.10 ×10⁴ CFU/g). Escherichia coli was detected in 81.25% of samples, Clostridium spp. and Salmonella spp. were present in 68.75% and 87.5% of cheeses, respectively. Listeria monocytogenes appeared in nine samples (56.25%). These findings indicate serious hygiene deficiencies in traditional Ras cheese production and highlight the need for strict HACCP implementation, effective sanitation, and continuous monitoring to safeguard consumer health. Among the samples examined, one was found to be compliant with specifications and suitable for export. This result supports the efforts made and provides a promising opportunity to continue working and exerting further effort to achieve the desired goal.