Monitoring and Bio-Controlling of Salmonella sp Contaminant in Home-Made Cheeses in Fayoum Government

Bdelhady, S. M.; Abbas, H. M.; Abdelmajeed, A.; Taha, R. M.; El-Dougdoug, K. A.

doi:10.21608/eajbsc.2024.396957

Monitoring and Bio-Controlling of Salmonella sp Contaminant in Home-Made Cheeses in Fayoum Government

Document Type : Original Article

Authors

¹ Department of Botany, Faculty of Science, Fayoum University, Egypt.

² Faculty of Medicine, Fayoum University, Egypt.

³ Department of Microbiology, Faculty of Agriculture Ain Shams University, Egypt.

10.21608/eajbsc.2024.396957

Abstract

Salmonella typhi is a summer born suspected to be contaminated home-made cheeses in addition E. coli, Pseudomonas arugonosa, and Staphylococcus aureus. This study aims to monitoring Salmonella sp and it control Chlorella extract is a nutritional supplement to improve the taste and shelf life of home-made cheeses. The current study Salmonella sp. detected and prevalence percentage contamination in Home Made Cheeses in Fayoum government into seven locations (Fayoum – Tamya- Ebshaway – Yousef El-sdek –Etsaa –senores – Bander El Fayoum) at five years 2018 to 2022. As well as E. coli and Staphylococcus spp. of food poisoning detected and prevalence percentage contamination in Home Made Cartage Cheeses preservation and extend the shelf life of home-made cheeses. For all results considered unacceptable or potentially hazardous due to the presence of spoilage pathogenic isolates, E. coli, Ps. aeruginosa, S. typhi and Staph. aureus. The applied Chlorella aqueous extract natural antimicrobials effectively inhibited and reduced the spoilage microorganisms, with antioxidant, and anti-virulence activities. As well as the usage of Chlorella aqueous extract based natural antimicrobials can be alternatives for chemicals used in preservation to improve the taste and extend the shelf life of meat products.

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