Abstract

Introduction: Sudanese white cheese is a traditional dairy food product made from raw milk, popular among rural and urban residents. The industry relies on non-pasteurized milk, which poses health risks due to the potential attachment of infectious bacteria. Cheese maker hygienic practices determine the milk quality, and there is limited information about its quality. Consuming Sudanese white cheese may increase public health risks due to lower storage temperatures and longer storage times in informal markets, especially during winter. The potential growth of pathogenic bacteria in the cheese could have adverse public health consequences, making it crucial to ensure public health through its production and consumption. Methods: The study investigated the presence of Staphylococcus aureus and E. coli in Sudanese white cheese samples from Port Sudan. Bacterial isolation and enumeration were conducted using the MPN technique, adhering to Sudanese Standard No. 310 for Milk and Dairy Products. Total coliforms were allowed at a maximum of 5 cfu/g. Results: The study analyzed the presence of bacteria in three different areas of Port Sudan. In East Port Sudan, S. aureus was detected in 84% of samples, with an average count of 13.8×102 In Middle Port Sudan, S. aureus was detected in 87% of samples, with an average count of 14.3×102 In South Port Sudan, S. aureus was detected in 80% of samples, with an average count of 11.5×102 However, no statistical significant differences were observed between areas. The results showed no significant differences in the average count between the three groups. Conclusion: Improper hygiene practices in Port Sudan, particularly in handling and marketing cheese, can lead to bacterial contamination and spoilage. A study found that 40% of white cheese samples were contaminated with Staphylococcus aureus and E. coli. Raising awareness and implementing Good Hygiene Practices at points of sale is crucial for cheese safety.