Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage

Mohamed Fawzy Ramadan Hassanien; Samir A Mahgoub; Kahled M El-Zahar

doi:10.1016/j.sjbs.2013.10.005

Soft cheese supplemented with black cumin oil: Impact on food borne pathogens and quality during storage

Saudi J Biol Sci. 2014 Jul;21(3):280-8. doi: 10.1016/j.sjbs.2013.10.005. Epub 2013 Oct 30.

Authors

Mohamed Fawzy Ramadan Hassanien¹, Samir A Mahgoub², Kahled M El-Zahar³

Affiliations

¹ Institute of Scientific Research and Revival of Islamic Culture, Umm Al-Qura University, Makkah, Saudi Arabia.
² Agricultural Microbiology Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
³ Food Science Department, Faculty of Agriculture, Zagazig University, 44519 Zagazig, Egypt.

Abstract

Black cumin seed oil (BCSO) was tested for its inhibitory effect against some pathogenic bacteria (Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739, Listeria monocytogenes Scott A and Salmonella enteritidis PT4) in Domiati cheese during cold storage. Physical, chemical and sensorial changes in cheese during storage were recorded. Pasteurized milk was inoculated before renneting with a mixed culture of bacteria at ca. 4 log CFU mL(-1). In vitro and in situ supplementation with BCSO showed antimicrobial impact on the growth of S. aureus, E. coli, L. monocytogenes and S. enteritidis inoculated into media and cheese samples. Supplementing of cheese with BCSO (0.1% or 0.2%, w/w) significantly reduced the counts of the inoculated pathogens by ca. 1.3 log and 1.5 log CFU g(-1) after 21 days of storage. In addition, BCSO controlled the development of titratable acidity, limited the changes in ripening indices, flavor components and kept considerable physicochemical and sensorial properties of cheese.

Keywords: Antibacterial; Black cumin oil; Food borne pathogens; Soft cheese.