Premium
Cold Pressed N igella sativa Oil Inhibits the Growth of Foodborne Pathogens and Improves the Quality of Domiati Cheese
Author(s) -
Mahgoub Samir A.,
Ramadan Mohamed Fawzy,
ElZahar Kahled M.
Publication year - 2013
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12078
Subject(s) - food science , antimicrobial , preservative , salmonella enteritidis , probiotic , inoculation , biology , microbiology and biotechnology , chemistry , bacteria , salmonella , genetics , immunology
The impact of adding cold‐pressed black cumin seed oil ( BCSO ) at levels of 0.1 and 0.2% w/w to D omiati cheese supplemented with probiotic cultures on the growth inhibition of foodborne pathogens ( St aphylococcus aureus , E scherichia coli , L isteria monocytogenes and S almonella enteritidis) inoculated in cheese during storage at 4C for 42 days was investigated. BCSO showed antimicrobial effect on the survival of St . aureus , E . coli , L . monocytogenes and Sa . enteritidis inoculated into probiotic D omiati cheese samples. BCSO at concentration of 0.2% w/w had the most effective antimicrobial activity on pathogens when compared to the control. L . monocytogenes and Sa . enteritidis were more resistant against BCSO up to 28 days, whereas E . coli and St . aureus were more resistant up to 14 days of storage. Storage life of BCSO ‐supplemented chesses was extended under refrigerated conditions with low microbial loads. BCSO ‐supplemented D omiati chesses had also improved physicochemical and sensory properties. Practical Application Consumers are in quest of natural preservatives for healthier lifestyles and natural ways of preventing ailments. Spices are being sought for their medicinal value as antioxidants and as antimicrobials. White soft cheese is one of the most appreciated soft cheeses worldwide. In the current work, BCSO was applied as antibacterial and antioxidant agent during manufacture and storage of D omiati cheese prepared with starter cultures containing contaminating bacteria as well as artificially inoculated bacterial pathogens. It can be stated that BCSO have general antibacterial against pathogenic bacteria. BCSO also enhance the physicochemical and sensory attributes of cheese. This endowed potentiality can participate in keeping a good hygienic quality of soft cheese during storage under cold conditions. The results from the present study could be used to develop novel soft cheese rich in bioactive molecules with a desirable shelf life.