Abstract

Introduction: Cheese, a versatile dairy product, is a safe and nutritious food for all ages. However, its rapid growth often lacks proper supervision and quality control. Factors influencing cheese quality include raw material composition, packaging, and preservatives. Improper personal hygiene and environmental hygiene are crucial for preventing foodborne diseases. Objective and Justification: Food poisoning is a prevalent disease globally, particularly in Sudan, where cheese is a common culprit. Despite extensive research in Khartoum, there is limited research in the Red Sea state. This study surveys Port Sudan’s administrative units and population density, providing a valuable scientific reference in this area. This study was designed to identify the major sources and types of microbial contamination in white cheese production and distribution in Port Sudan. Methods: The study investigated Staphylococcus aureus and E. coli in Sudanese white cheese samples from Port Sudan, adhering to Sudanese Standard No. 310 for Milk and Dairy Products. Microbiological limits allowed were 5 cfu/g, with E. coli, Salmonella, and Listeria monocytogenes excluded. Results: In a study conducted in three Port Sudan areas, S. aureus and E. coli were detected in cheese samples. In the East Port Sudan area, S. aureus was detected in 22 (96%) samples, while E. coli was detected in 1 (4%) sample. No statistically significant differences were observed between areas. In the Middle Port Sudan area, S. aureus was detected in 20 (80%) samples and E. coli in 5 (20%) samples. In the South Port Sudan area, S. aureus was detected in 22 (92%) samples and E. coli in 2 (8%) samples. In the three sample groups, S. aureus was detected in 64 (28%) samples and E. coli in 8 (4%) samples. The study highlights the importance of maintaining high environmental hygiene in cheese production and consumption. Conclusion: Cheese consumption in Sudan is prone to bacterial contamination, with 40% of white cheese samples contaminated with Staphylococcus aureus and E. coli during the summer. The central Port Sudan unit showed the highest non-compliance. Raising awareness and implementing good hygiene practices at points of sale is crucial for cheese safety.