Effect of Olive Leaves Extract on the Prevalence of Staphylococcus Aureus in Kareish Cheese

Abstract

Fifty samples of Kareish cheese were collected from local markets in Ismailia governorate,Egypt.Samples were analyzed for acidity, sodium chloride level, isolation of Staphylococcus aureus (S. aureus) and the effect of olive leaves extract (OLE) in different concentrations.  Results obtained revealed that the mean values of the acidity and sodium chloride percentage were 0.79± 0.04 % and 5.28± 0.14 %, respectively. The mean values of S. aureus count ± SE were 5.4 í—10⁶± 7.53 í—10³. The reduction in S. aureus count in 1 %, 2% and 3% OLE treated Kareish cheese samples were 89.44 %, 99.2% and 99.91%, respectively. The results revealed that OLE has anti-S. aureus activities in the examined Kareish cheese samples. The results indicate the possible use of OLE to improve the safety of Kareish cheese during production and storage.