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One hundred-fifty random samples of fresh cream, whipped cream and kareish cheese (50 each) were examined for incidence of Aeromonas species. Aeromonas species were detected in 28%, 18% and 32% of examined samples respectively as regards every species Aeromonas hydrophila was detected in 16%,8% and 16% of examined samples respectively, Aeromonas sobria was detected in 18%, 10% and 24% of examined samples respectively and Aeromonas caviae was detected in 14%, 14% end 20% of examined samples respectively Regarding to haemolysin production,100%, 92.31% and 41.67% of A. hydrophila, A. sobria and A. caviae produced haemolysin while 90%,61.54% and 41.67% of A. hydrophila, A. sobria and A. caviae were proved to produce enterotoxin as judged by fluid accumulation in rabbit ileal loop.Concerning the production of spoilage enzymes, Aeromonas hydrophila was dominating other Aeromonas species for proteolytic and lipolytic activities comprising65% and 25% respectively. Regarding to antibiotic sensitivity against 9 antimicrobial agents A. hydrophila was 100% sensitive to chloramphenicol, tetracycline and neomycin while Aeromonas sobria was completely resistant to ampicillin, chloramphneicol and erythromycine and Aeromonans caviae was completely resistant to ampicilin and nalidixic.

DAIRY PRODUCTS AS A SOURCE OF POTENTIALLY PATHOGENIC AEROMONAS SPECIES AND THEIR IMPORTANT CHARACTERISTICS