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One of the most common food poisoning illnesses globally is caused by Bacillus cereus, which causes emetic and diarrheal food poisoning. Forty-two (42%) out of 100 samples from raw milk, powdered milk, ice cream, and pasteurized milk were positive for B. cereus, with a high prevalence in raw milk at 64%. Three virulence genes (nheA, cytK, and hblC genes) were characterized among 42 B. cereus isolates with variable frequencies. Detection of the nheA gene showed a high level of 90.4%, followed by the cytK gene in percentage at 50%, and the hblC gene at 47.6%. All examined strains were resistant to Penicillin, Oxacillin, then Cefixime and Ampicillin (85.7%), followed by Nalidixic acid (73.8%), Sulphamethoxazol-Trimethoprim(61.9%), and Oxytetracycline and Cephalotin (52.3%) whilst sensitive to Gentamicin (75%), followed by Enrofloxacin and Erythromycin (50%). Unfortunately, all examined strains are MDR and show 23 resistance patterns, this represents a real health malice for the people of Egypt. The obtained results demonstrated the rise of pathogenic B. cereus, a virulent organism that is multidrug-resistant, in Egypt's retail milk and milk products. [ABSTRACT FROM AUTHOR]

Objective: This study was conducted to determine the prevalence of Salmonella in milk (farm bulk milk, raw market milk) and cheese (kareish, white soft cheese) samples that were collected randomly from farms, supermarkets, small vendors and shops in different districts of Mansoura city, Egypt. Materials and methods: A total of 100 farm bulk milk, raw market milk, kareish cheese and white soft cheese samples (25 of each) were screened for the prevalence of Salmonella spp. The Salmonella isolates were isolated and identified by conventional bacteriological techniques, which were further confirmed genetically by polymerase chain reaction (PCR) based on the presence of invA gene. Finally, the isolates were serotyped. Results: Salmonella could be detected in 15%(n=15/100) samples with a prevalence of 12%(n=3/25), 24%(n=6/25), 20%(n=5/25) and 4%(n=1/25) in raw market milk, raw farm bulk milk, kareish cheese and white soft cheese, respectively. The Salmonella isolates were serotyped into S. enteritidis 33.3%(n=9/27) which was the most frequent, followed by S. typhimurium 25.9%(n=7/27), S. heidelberg 14.8%(n=4/27), S. infantis 11.11%(n=3/27), S. tsevie 11.11%(n=3/27) and S. haifa 3.7%(n=1/27). Conclusion: The present study confirms the presence of Salmonella in milk and cheese samples in Mansoura, Egypt, indicating that the dairy products can act as potential sources of Salmonella infection. Thus, appropriate hygienic measures are suggestive for combating Salmonellosis in Egypt. [ABSTRACT FROM AUTHOR]