Effect of Moringa olifera Aqueous Extract on Food Poisoning Pathogens Isolated from Dairy Products

The high nutritional value of milk and dairy products renders them susceptible for bacterial contamination easily under the absence of hygienic practices and regulations. Therefore, a total of 100 random samples of milk and milk products (25 of each: raw milk, kareish cheese, processed cheese and ice cream) were collected from both Sharkia and Dakahlia Provinces, Egypt, for microbiological examinations. Staphylococcus. aureus and Pseudomonas. aeroginosa counts were performed using HiCrome™ Staph Selective Agar (Himedia, Mumbai) and Pseudomonas Agar Base (Himedia, Mumbai) with glycerol and CetriNix Supplement (Himedia, Mumbai) as a selective media. The obtained results revealed that the mean S. aureus counts in the examined raw milk, kariesh cheese, processed cheese and ice cream were 3.08x105±1.73x105, 3.20x105±2.80x105, 5.78x104±4.24x104 and 6.60x105±2.93x105 CFU/g, respectively; the mean Pseudomonas. aeruginosa counts in the examined raw milk, kariesh cheese, processed cheese and ice cream were 2.02x106±1.24x106, 1.85x104±8.80x104, 2.26x105±1.43x105 and 7.68x105±4.22x105 CFU/g, respectively According to the Egyptian Organization for Standardization and Quality (EOS) all samples examined in this study exceeded the permissible limits of S. aureus counts reported in Egyptian Standards. The examined samples were not accepted for S. aureus, Pseudomonas aeruginosa count. In conclusion, the examined products revealed unsatisfactory hygienic measures. Therefore, strict hygienic practices should be adopted during processing of dairy products to improve the bacteriological quality of such products. Moringa olifera 0.05% aqueous extract showed antibacterial effect against S. aureus by 56.7% and 83.3% reduction percentage in examined yogurt at day one and day three, respectively, but no effect against Pseudomonas. aeruginosa.

Effect of Probiotics and Natural Extracts on Hygienic Quality of Some Dairy Products

Dairy products are responsible of contamination with multiple microorganisms by different ways during handling, processing, and production, thus it would be unfit for consumption and form a public health hazard. Food borne diseases become a great trouble containing an extensive range of disorders caused by viral, bacterial, parasitic, or even chemical contamination of food. That reflected a problem due to the massive use of traditional antibiotics in human and animal diseases treatment and from this time, the persisted development of new programs of antimicrobial agents has become of rising importance to medicine. Probiotics not only used in treating gastrointestinal disease, but also used in food industry as natural antimicrobial substances which have a lot of bacteriostatic or bactericidal effect against different food borne pathogens. Contamination by foodborne pathogen in foods represents a serious challenge that may lead to severe disorders as toxic infection, food poisoning and intoxication. These pathogens caused illness, mortality and product withdraws. In fact, attention the using of herbal products has increased during the recent decades. Plants play an significant role in human health, it is likely that 25% of modern medicine were originated directly or indirectly from herbs. Many compounds present in plants have been reported to be antimicrobial, allopathic antioxidants, biologically active and have bioregulatory properties that have been proven real anti-bacterial, insecticidal, antifungal, antiparasitic, anti-viral and antioxidants. Aromatic essential oils are used as flavouring and prevent the growth of microbial contaminants and mould in food industry. Recently, probiotic bacteria have been used as substitutes for antibiotics to treat or different prevent intestinal infections. Studies of using natural preservatives either alone or in combination with other alternative have been verified (as probiotic) not only to evaluate synergism but also to produce effective combinations. Finally, we will discuss the effect of probiotic and natural extract on hygienic quality of some dairy products