الفهرس 
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Abstract
This work was carried out to study the prevalence of bacterial and fungal contamination of yoghurt especially food poisoning bacteria as Staph aureus, E. coli, Salmonella and some strains of yeast and mould and to determine total bacterial count, total psychrotophes count, total staphylococci count, total coliform count, Isolation of salmonellae and total yeast and mould count. This work was done in Animal Health Research Institute (Mansoura provincial lab). This study included 100 samples [50 small scale plain yoghurt- 50 large scale yoghurt (25 of each plain yoghurt and fruit yoghurt). Samples were collected randomly from Mansoura markets and dairy shops in Mansoura city, Dakahlia, Egypt. In this study determine Titratable Acidity, while Staph aureus, coliform and Salmonella and yeast and mould were isolated followed by biochemical reaction, serological identification for E.coli and Salmonella, accurate conformation PCR was done for Salmonella. Staphylococcus aureus could be detected in 56%, 16% and 4% of small scale plain yoghurt, large scale plain yoghurt and large scale fruit yoghurt respectively. The prevalence of E. coli were 58% in small scale yoghurt, while couldnot be detected in large scale yoghurt. Salmonella could be detected in 4% of examined small scale yoghurt, while could not be detected in examined large scale yoghurt. Aspergillus flavus, Aspergillus niger, Penicillium spp, Cladosporium spp., Mucor spp. and Alternaria spp. could be detected in small scale yoghurt with percentage 29.54, 11.4, 45.5, 6.8, 2.27 and 4.5% respectively, while in large scale plain yoghurt 0, 25, 62.5, 12.5, 0 and 0% respectively but in large scale fruit yoghurt 0, 10, 60, 30, 0 and 0 % respectively. Candida (albicans, tropicalis, lambica, famata, krusei), Rhodotorula spp and cryptococcus neoformans with percentage 5%, 40%, 10%, 5%, 15%, 20% and 5% respectively in small scale yoghurt, while it could not be detected in large scale yoghurt