Tariq Masud ¹

Affiliations
1 Dairy Technology Lab, Animal Sciences Institute, NARC, Islamabad, PK

Abstract

Paneer is an indigenous coagulated milk product prepared by the addition of organic acid to milk at specific temperature. This product is extensively used as an ingredient in the preparation of meat and vegetable dishes in North West frontier Province (NWFP) of Pakistan. This product is mostly prepared from buffalo's milk. In the present investigation an attempt was made to study the effect of coagulation temperatures and strength of coagulant on the quality and quantity of paneer prepared from buffalo's milk.

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Tariq Masud ¹, Riaz Kausar ¹

Affiliations
1 Animal Sciences Institute, National Agricultural Research Centre, Islamabad, PK

Abstract

Because of ubiquitous distribution of staphylococci in nature, different studies elsewhere reported that among food-borne syndrome staphylococcal food poisoning remains one of the leading causes of food - borne illness all over the world. In Pakistan, food products are mostly prepared under unhygienic conditions. These are exposed to environments suitable for potential food poisoning organisms. Therefore, the present study was undertaken to investigate the prevalence of pathogenic strains of Staphylococcus aureus in ready to eat foods.

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Tariq Masud ¹, Arif Maqsood Ali ², Khalodo Sultana ³

Affiliations
1 Dairy Technology Lab, Animal Sciences Institute, National Agricultural Research Centre, Islamabad, PK
2 Rawalpindi Medical College, Rawalpindi, PK
3 Department of Biological Sciences, Quaid-i-Azam University, Islamabad, PK

Abstract

Staphylococci are ubiquitous in nature, being isoiated frequently from food products and responsible for a number of animal and human diseases, in an effort to control some of those diseases through the use of antimicrobial agents in prophylaxis and therapy, misuse has resulted in gradual increase in the prevalence of resistance to some of these agents.

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Tariq Masud ¹, Abdul Bari ², M. Amin Shah ¹

Affiliations
1 Dairy Technology Lab., Animal Sciences Institute, National Agricultural Research Centre, Islamabad, PK
2 Department of Biological Sciences, Quaid-i-Azam University, Islamabad, PK

Abstract

From the survieliance data published from many countries, it is evident that Staphylococcus aureus infections and intoxications rather than abating are on the increase. Dairy products are the major sources of staphylococcal intoxication and surveys conducted to determine the incidence of staphylococci in dairy products revealed that it was not uncommon for raw milk but its products were also found contaminated with coagulase positive staphylococci.

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