Effect of Nigella sativa (seed and oil) on the bacteriological quality of soft white cheese

S. Alnaemi, H.; D. Alsawaf, S.

doi:10.33899/ijvs.2011.5705

	Effect of Nigella sativa (seed and oil) on the bacteriological quality of soft white cheese
Iraqi Journal of Veterinary Sciences
Article 1, Volume 25, Issue 1, 2011, Pages 21-27 PDF (0 K)
DOI: 10.33899/ijvs.2011.5705
Authors
H. S. Alnaemi; S. D. Alsawaf
Abstract
The effect of Nigella sativa seed (1% and 3%) and oil (0.3% and 1%) on some food poisoning and pathogenic bacteria as well as on the total bacterial count TBC (cfu/g) in soft white cheese prepared from raw ewe's milk and labratory pasteurized ewe's milk inoculated with Staphylococcus aureus, Brucella melitensis and Escherichia coli at a concentration of 1×106 cfu/ml were carried out. Cheese samples were examined for bacterial count at: zero, 2nd, 4th and 6th days of storage at refrigerator temp. Results showed that there was Significant decrease (P<0.05) in TBC, Staphylococcus aureus, Brucella melitensis and Escherichia coli count in cheese samples treated with N. sativa seed (1% and 3%) and oil (0.3% and 1%) with pronounced concentration dependent inhibition in contrast to control cheese samples which exerted significant increase in bacterial counts as it reached 2.8×107, 2.95×106, 2.22×106 and 2.885×106 cfu/g for TBC, Staph. aureus, Br. melitensis and E. coli respectively at the 6th day of storage at refrigerator temp. N. sativa oil (0.3% and 1%) was significantly more affective (P<0.05) as antibacterial agent than seed (1% and 3%) respectively. No significant differences (P<0.05) in the susceptibility of Staph. aureus, Br.melitensis and E. coli to the antibacterial effect of N. sativa seed (1% and 3%) and oil (0.3% and 1%) were observed in treated soft white cheese.

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