Incidence of <em>Salmonella</em> in Traditional White Cheese in Gaza markets, Palestine


  • Iyad Alzaeem University College of Science & Technology, Gaza, Palestine



Traditional white cheese, Salmonella, Food microbiology, Palestine


Introduction: Salmonella has gained more interest because it cause food borne illnesses. Traditional soft cheese made from unpasteurized milk may contain salmonella.

Methods: A descriptive study was performed, one hundred and four samples of fresh white cheese collected from street venders and the local markets to investigate the incidence of salmonella in fresh white cheese in Gaza.

Results: Salmonella was found in four samples of "Traditional cheese". Differences between percentages of samples were not statistically significant.

Conclusion: traditional cheese highly contaminated and usually exceeded the Palestinian Standard. The detection of Salmonella spp. suggests that traditional soft cheese commercialized in Gaza may represent a health risk for the consumers.

Author Biography

Iyad Alzaeem, University College of Science & Technology, Gaza, Palestine


Abu El-Naja, F. (2003). Manufacturing of soft cheese 'in Arabic' Agriculture Research Center, Egypt.

Agriculture Research Center (2003). Akhbar Elyom Newspaper. No. 3061, July. Cairo, Egypt.

AL-Tahiri, R. (2005). A Comparison on Microbial Conditions Between Traditional Dairy Products Sold in Karak and Same Products Produced by Modern Dairies. Pakistan Journal of Nutrition, 4(5), 345–348.

Altekruse, S. F., Timbo, B. B., Mowbray, J. C., Bean, N. H., & Potter, M. E. (1998). Cheese-Associated Outbreaks of Human Illness in the United States, 1973 to 1992: Sanitary Manufacturing Practices Protect Consumers. Journal of Food Protection, 61(10), 1405–1407.

Aly, S. A., & Galal, E. . (2002). Effect of Milk Pretreatment on the Keeping Quality of Domiati Cheese. Pakistan Journal of Nutrition, 1(3), 132–136.

Carrique, M.J. Hökeberg, Y. Andersson, M. Arneborn, W. Tham, M. L. Danielsson, B. Osterman, M. Leffler, M. Steen, E. and J. Giesecke (2003). Febrile gastroenteritis after eating on-farm manufactured fresh cheese an outbreak of listeriosis. Epidemiol. Infect. 130: 79–86.

CDC, Centers for Disease Control and Prevention (2005a). Division of Bacterial and Mycotic Diseases. Atlanta, U.S.A.

CDC, Centers for Disease Control and Prevention (2005b). Morbidity and Mortality Weekly Report. Atlanta, U.S.A.

CDFA, California Department of Food and Agriculture (2002).Fact Sheet. on 16 march 2005.

FDA, Food and Drug Administration (1992). The Bad Bug Book. Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Center for Food Safety & Applied Nutrition.

FDA, Food and Drug Administration (1995). Bacteriological Analytical Manual, 8th edition. AOAC International. USA. pp.10: 1-7 and 18: 1-3.

FDA, Food and Drug Administration (1998). Chapter three, Foodborne biological hazards domestic and imported cheese and cheese products.

FDA, Food and Drug Administration (2005). Warns about soft cheese health risk., on 16 march 2005.

Flowers, R. Andrews, W. Donnelly, C.W. and E. Koening (1992) Pathogens in milk and milk products. In: Standard Methods for the Examination of Dairy Products. Ed. Marshall, R.T. Washington, DC: American Public Health Association. pp. 103–200.

Harmon, R. (1995). Mastitis and milk quality, In: milk quality (ed. F. Harding), Blckie Academic and Professional, London, pp. 25-39.

ICMSF, International Commission on Microbiological Specifications for Foods (1998). Milk and Dairy Products In: Microorganisms in Foods Vol. 6: Blackie Academic and Professional, Chapman & Hall. London, pp. 521-576.

IFST, Institute of Food Science & Technology (1998). Public Affairs and Technical & Legislative Committees.

Jay, J.M. (1996). Modern Food Microbiology, Fifth edition, Chapman & Hall, USA.

Johnson, E.A., Nelson, J.H. and M. Johnson. (1990a) Microbiological safety of cheese made from heat-treated milk, part I. Executive summary, introduction and history. J. Food Prot. 53:441–452.

Johnson, E.A., Nelson, J.H. and M. Johnson. (1990b) Microbiological safety of cheese made from heat-treated milk, part II. Microbiology, Journal of Food Protection 53: 519-540.

Johnson, E.A., Nelson, J.H. and M. Johnson. (1990c) Microbiological safety of cheese made from heat-treated milk, part III. Technology, Discussion, Recommendations, Bibliography, Journal of Food Protection 53:610-623.

Kasrazadeh, M. and C. Genigeorgis (1995). Potential growth and control of Escherichia coli O157:H7 in soft, Hispanic-type cheese. Int. J. Food Microbiol. 25:289–300.

Kerr, K.G. Nice, C. and R. Lacey (1996). Cheese and Salmonella infection, British Medical Journal, 312: 1099-1100.

Manual Methods of Analysis of Foods, Milk and Milk Products (2005). Directorate General of Health Services. Ministry of Health and Family Welfare Government of India. New Delhi.

Ministry of Health (2004). Annual Report. Health Status in Palestine. Palestinian National Authority.

Palestinian Central Bureau of Statistics (2004). Annual Statistic Book of Palestine No. '5'. Ramallah - Palestine.

Palestinian Standard (1997). Salted Soft Cheeses. No. 27. Palestinian National Authority.

Palestinian Standard (1999). Soft white cheeses. No. 539. Palestinian National Authority.

PHL, Public Health Laboratory (2004). Manual of Food Chemistry, MOH. Gaza, Palestine.

Raszl, S. M. Diana, N. Cuellar, J. A. and C. R. Almeida (2001). (HACCP): Essential toll for food safety. Pan American Health Organization- PAHO/ INPAZ. Buenos Aires, Argentina.

Rampling, A. (1996). Raw milk cheeses and Salmonella. British Medical Journal 312: 67-68.

Shehata, A. (1999). Food Borne Diseases "in Arabic", (1sted.), Academic Bookshop. Cairo, Egypt.

Smith R. D. (1998) In :( ATVPHPM) Association of Teachers of Veterinary Public Health and Preventive Medicine Newsletter. University of Illinois. Urbana, IL 61802.

Stabel, J. R. (2003). Effective Methods for Postharvest Intervention in Dairy Processing. Journal of Dairy Science, 86, E10–E15.

Trickett, J. (1997). Food Hygiene for Food Handlers. Second Edition. Macmillan press Ltd, The British Library. Hong Kong.

Villar, S. Rodrigo, G. Simons, P. Hayes, S. Marcia, J. Goldoft, J. Lewis, H. Lynnell, L. Rowan, D. Marianne, P. and S. Paul (1999). Investigation of Multidrug-resistant Salmonella serotype typhimurium dt104 infections linked to raw-milk cheese in Washington State.

WHO. (2022). Towards stronger food safety systems and global cooperation.

WHO global strategy for food safety 2022–2030: towards stronger food safety systems and global cooperation. Geneva: World Health Organization; 2022. Licence: CC BY-NC-SA 3.0 IGO

Zottola, E.A. and L.B. Smith (1993). Growth / survival of bacteria in cheese, In: Cheese Chemistry, Physics and Microbiology, Volume 1. General aspects (ed. P.F. Fox), Chapman & Hall, London, pp.476-481.




How to Cite

Alzaeem, I. (2023). Incidence of <em>Salmonella</em> in Traditional White Cheese in Gaza markets, Palestine . Asian Journal of Agriculture and Food Sciences, 11(`1).