Seventy five random samples were collected (25 raw milk, 50 local different made soft cheeses) from different supermarkets in Tripoli- Libya. The Objectives of this study were: (i)- to clear the incidence rate and count of coliforms as an indicator microorganisms for fecal contamination in raw milk and locally made soft cheese samples manufactured by traditional methods and (ii)- to make comparison between the most famous two conventional methods used for counting of such group of microorganisms. Coliforms were recovered from all the raw milk samples using the two methods (most probable number using liquid lauryl sulphate broth and sold plating method using violet red bile agar). The mean count for the former media was 28x106 while for the later one was 15x106 cfu/ml. For cheese samples (locally made Ricotta and Maasora), positive samples were 78% (39 samples) using MPN method, while 76% (38 samples) using sold plating media VRBA. The mean coliform count for positive samples using MPN was 18x107 cfu/g, while for VRBA plates the mean count for positive samples was 21x106 cfu/g. all counts were higher using MPN than VRBA for the same sample in both raw milk and cheese samples, although, clear difference in count between the two methods was recorded in cheese than that in raw milk, conditions that may affect the count in both raw milk and cheese were discussed. Factors that may limit
Hesham Taher Naas(1-2007)

The main objective of this study was to characterize bacteria isolated from seafood, meat and meat products that may cause foodborne illnesses. We plan to use this data to help create a baseline for future research into foodborne illness in Libya. Several food-borne organisms in the genus Vibrio produce a variety of clinical disorders, including septicemia, cholera, and milder types of gastroenteritis. Vibrio cholerae, Vibrio parahemolyticus, and Vibrio vulnificus are among the Vibrio spp. that are usually related with food-borne transmission. A total of 93 samples (Table 1) of seafood, meat and meat products that includes 21 of shrimps; 5 of clam; 20 of fish; 34 samples of raw meat (10 beef, 9 camel meat, 6 mutton and 9 chickens) and 13 samples of meat products (2 beef sausages, 5 beef burgers, 5 chicken burgers and 1 kebab) were randomly collected from different geographic localities in Libya [Tripoli, Regdalin (120 km west of Tripoli), Janzour (30 km west of Tripoli) and Tobruk (1400 km east of Tripoli)]. Each sample was 250 g in weight. Out of the 93 cultured samples only 48 (51.6%) yielded colonies on Thiosulfate Citrate Bile Salt agar (TCBS) with culture characteristics of Vibrio spp. More than half (n=27) of processed seafood samples (n=46) yielded colonies on TCBS, while only 44.6% of samples of meat and meat products showed colonies on TCBS. Among cultured seafood samples, the highest bacterial count was recorded in clam with a count of 3.8 х10 4 CFU\g. Chicken burger samples showed the highest bacterial count with 6.5 х10 4 CFU\g. Molecular analysis of the isolates obtained in this study, showed that 11 samples out of 48 (22.9%) were Vibrio spp. Vibrio parahemolyticus was isolated from camel meat for the
Salah M. Azwai(1-2022)

Viruses; Riboviria; Orthornavirae; Negarnaviricota; Haploviricotina; Monjiviricetes; Mononegavirales; Paramyxoviridae; Avulavirinae; Orthoavulavirus.
Abdulatif Asheg, Abdulwahab Kammon(5-2015)