Yersinia enterocolitica in milk, cheese, yoghurt, and ice cream: Its detection and controlling by some marine algal extracts

Abstract

Yersinia enterocolitica is a common milk-borne threat. Thus, its detection was performed in raw milk, Kareish cheese, soft cheese, yogurt, and ice cream. Utilization of three algal extracts, Caulerpa racemosa , Digenea simplex , and Padina pavonica against this bacterium was investigated to identify the most effective one. P. pavonica was more effective in inhibiting Y. enterocolitica . Moreover, P. pavonica extract contains the greatest phenolics and flavonoids content, which contains 38.3 mg gallic acid equivalent (GAE)/g and 16.5 mg quercetin equivalent (QE)/g, respectively. IC 50 (half-maximal inhibitory concentration) of algae extracts recorded 49.7, 66.3, and 34.5 μg/mL for C. racemosa , D. simplex , and P. pavonica , respectively, while IC 50 of ascorbic acid was 20.6 μg/mL. Furthermore, cytotoxicity findings verified that P. pavonica is a safe compound. According to the findings, three different ratios of P. pavonica extract were used to investigate its antibacterial activity against Y. enterocolitica (250, 500, and 750 μg/mL) on whey and soft cheese. The extract concentration was raised, the level of bacterial inhibition also increased, over time. Moreover, the sensory evaluation revealed that the soft cheese fortified with P. pavonica extract is acceptable. The current study offers a novel strategy for inhibiting of Y. enterocolitica in dairy industry using natural antioxidants and antimicrobials. • Yersinia enterocolitica detection in some dairy products was investigated. • Various algal extract was applied to control Y. enterocolitica. • Padina pavonica was more effective against Y. enterocolitica. • Soft cheese fortified with P. pavonica had acceptable sensory properties as well safe additive. • AEs can be promising candidates for natural and sustainable food preservatives in dairy.