Abstract
Staphylococcus aureus is a common cause of food-borne disease worldwide and food poisoning. This study reports the effect of nisin (0, 10 and 12.5 ppm) against Staphylococcus aureus in manufactured kareish cheese. Nisin was effective in reducing S. aureus count in cheese; a reduction of S. aureus count was observed from the 2nd day of storage period. S. aureus in kareish cheese decreased gradually from 4x108 to (8×107, 6.5×107, 5.8×107 CFU/gm.) in the 1st week till reached at the end of storage period of the 4th week to (4 ×104, 1.1×103, 1×102 CFU/gm.) for cheese containing (0, 10 and 12.5 ppm) of nisin, respectively during manufacture and storage for a month in the refrigerator at 4 ˚C. The data obtained in this study suggested that the use of nisin-containing cheese can be an effective method of controlling the growth and multiplication of S. aureus in cheese.
Highlights
Kareish cheese is one of the soft cheeses which are the most popular dairy products in Egypt and Arabian countries owing to its high protein, low fat and reasonable price (Metwalli., 2011)
Kareish cheese is considered one of the most food products rich in calcium and phosphorus. These elements are essential for bones and teeth formation, it is rich in sodium and potassium, which play an important role in the formation of body fluids and muscles (Mahmoud et al, 2013). kareish cheese is a good medium for the growth of S. aureus and under favorable conditions, it can secrete heat resistant enterotoxins (Fadel and Ismail, 2009)
The results showed that the population of the pathogen was 6.5x 107 at the 1st week became 5.7x106 at the 2nd week, 6.5x105 at 3rd week and at the end of storage period of the 4th week was 1.1×103 CFU/gm, less than the control; this attributed to the inhibitory effect of nisin (10 ppm) against the growth of S. aureus in kareish cheese
Summary
Kareish cheese is one of the soft cheeses which are the most popular dairy products in Egypt and Arabian countries owing to its high protein, low fat and reasonable price (Metwalli., 2011). It is an acid coagulated fresh cheese, made from skim milk with soft composition white curd and slightly salty (Francois et al, 2004). Kareish cheese is considered one of the most food products rich in calcium and phosphorus These elements are essential for bones and teeth formation, it is rich in sodium and potassium, which play an important role in the formation of body fluids and muscles (Mahmoud et al, 2013). In spite of advances achieved in dairy technology, several outbreaks of Staphylococcal food poisoning have been recorded, involving large number of people throughout the world (Adams and Moss, 2000)
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