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Distribution of the bacterial contaminants in different cheeses types.
| Pathogen | Positive samples by Cheese type |
Total positive samples | Positive samples % | |||
|---|---|---|---|---|---|---|
| Talaga | Domiati | Ras | Feta | |||
| E. coli | 4/15 | 2/15 | 10/15 | 0/15 | 16/60 | 26.6 |
| Sal. enterica | 0/15 | 1/15 | 0/15 | 0/15 | 1/60 | 1.66 |
| Ps. aeruginosa | 0/15 | 1/15 | 0/15 | 0/15 | 1/60 | 1.66 |
| Staph. scuiri | 13/15 | 15/15 | 13/15 | 3/15 | 44/60 | 73.3 |
| Bacillus cereus | 0/15 | 2/15 | 0/15 | 0/15 | 2/60 | 3.33 |
