Occurrence and genetic identification of Arcobacter butzleri in different cheese types
Keywords:Arcobacter butzleri, Thymus vulgaris, Talaga, Mozzarella and Roumy cheese
The objectives of this study were to investigate the presence of foodborne pathogen Arcobacter butzleri (A. butzleri) in different types of cheese (Talaga, Mozzarella and Roumy cheese - 30 each) retailed in Assiut dairy shops, Egypt and to test the antimicrobial effect of thyme (Thymus vulgaris) and its essential oil (EO) against isolated strains. The highest percentage of A. butzleri existence was noticed in Talaga cheese samples and confirmed by PCR using A. butzleri. 16S rRNA gene which at the same time, the existence of it in Roumy cheese after detected biochemically. To exam the effect of Thymus vulgaris and its EO on A. butzleri, were added at 2 and 4% concentratins during cheese manufacturing with addition of A. butzleri at 105 and the consumer accepatability was studied. The plant could prohibit the growth of organism in cheese nearly at 6th day. These results suggest that 2% of thyme plant have sufficient effect on A. butzleri with good consumer satisfaction so, it is recommended that e thyme should be used as natural food additive in dairy product in Egypt factories.