الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
An increasing request from customers for safe, nutritious food product and also free from chemical preservative is motivating investigators to provide innovative alternatives and ecological methods for food preservation. Bacillus cereus and Yersinia enterocolitica are implicated in foodborne diseases (FBD) which have major effects on human health, therefore it considered as universal public-health disorder. WHO assumed that out of 10 humans in the world almost 1 person get sick after eating contaminated food every year. Essential oils and essential oils Nano emulsions have a sufficient antibacterial performance against a variety of bacteria especially multi-drug resistance bacteria. Probiotics showed several health benefits via moderating the GIT microbiota and metabolites. So, they have antagonistic influence against spoilage and pathogenic organisms in foodstuff.
The study was designed for evaluating the biocontrol of cinnamon essential oil Nano emulsion and probiotics as natural antibacterial additives and reveal their bactericidal mechanism. 250 random samples; 50 raw milk, 50 rice pudding, 50 kariesh cheese, 50 yoghurt and 50 ice creams were purchased separately from different areas in Mansoura city, Egypt and exposed to bacteriological analysis.
Bacillus cereus was found with the highest mean value of 6.6x108 ± 1.3x108 CFU/g in raw milk and the lowest mean value of 2.8x108 ± 0.26x108 CFU/g in kariesh cheese while Yersinia enterocolitica were found in 28.8% of total inspected samples with main incidence (46%) in raw milk. The toxinogenic potential have been evaluated by multiplex PCR pointing nhe A and ces genes for B. cereus isolate while targeting in Y. enterocolitica 16s rRNA and YST gene. Different concentrations (0.17%, 0.25%, 0.5%, 0.8%, 1%, 1.5%, and 2%) of cinnamon oil Nano emulsion were employed in this study. CEO Nano emulsion have the highest reduction rate with concentration of 1.5% in case of Bacillus cereus and 2% in case of Y. enterocolitica. Among different types of probiotics, the best one who showed inhibitory potential against B. cereus and Y. enterocolitica was L. plantarum.
L. plantarum and CEO Nano emulsion with concentration of 2% have the highest reduction rate against Y. enterocolitica while, L. plantarum and CEO Nano emulsion with concentration of 1.5% have the best antibacterial effect against B. cereus. In conclusion, more attention is required for both safety and quality in dairy products through application of natural additives as essential oil and probiotics.