Effect of Probiotics and Natural Extracts on Hygienic Quality of Some Dairy Products

Abstract

Dairy products are responsible of contamination with multiple microorganisms by different ways during handling, processing, and production, thus it would be unfit for consumption and form a public health hazard. Food borne diseases become a great trouble containing an extensive range of disorders caused by viral, bacterial, parasitic, or even chemical contamination of food. That reflected a problem due to the massive use of traditional antibiotics in human and animal diseases treatment and from this time, the persisted development of new programs of antimicrobial agents has become of rising importance to medicine. Probiotics not only used in treating gastrointestinal disease, but also used in food industry as natural antimicrobial substances which have a lot of bacteriostatic or bactericidal effect against different food borne pathogens. Contamination by foodborne pathogen in foods represents a serious challenge that may lead to severe disorders as toxic infection, food poisoning and intoxication. These pathogens caused illness, mortality and product withdraws. In fact, attention the using of herbal products has increased during the recent decades. Plants play an significant role in human health, it is likely that 25% of modern medicine were originated directly or indirectly from herbs. Many compounds present in plants have been reported to be antimicrobial, allopathic antioxidants, biologically active and have bioregulatory properties that have been proven real anti-bacterial, insecticidal, antifungal, antiparasitic, anti-viral and antioxidants. Aromatic essential oils are used as flavouring and prevent the growth of microbial contaminants and mould in food industry. Recently, probiotic bacteria have been used as substitutes for antibiotics to treat or different prevent intestinal infections. Studies of using natural preservatives either alone or in combination with other alternative have been verified (as probiotic) not only to evaluate synergism but also to produce effective combinations. Finally, we will discuss the effect of probiotic and natural extract on hygienic quality of some dairy products.