Evaluation of Lysozyme and Propolis as Natural Antimicrobials Against Foodborne Pathogens Isolated from Dairy-Based Desserts
Shawqi, M., Orabi, A., Abdelsalam, A., Elgabaly, A. (2025). Evaluation of Lysozyme and Propolis as Natural Antimicrobials Against Foodborne Pathogens Isolated from Dairy-Based Desserts. EKB Journal Management System, (), 1-11. doi: 10.21608/ejvs.2025.408640.3027
Mohamed Sherif Shawqi; Ahmed Orabi; Ayah Badawi Abdelsalam; Alaa Ahmed Elgabaly. "Evaluation of Lysozyme and Propolis as Natural Antimicrobials Against Foodborne Pathogens Isolated from Dairy-Based Desserts". EKB Journal Management System, , , 2025, 1-11. doi: 10.21608/ejvs.2025.408640.3027
Shawqi, M., Orabi, A., Abdelsalam, A., Elgabaly, A. (2025). 'Evaluation of Lysozyme and Propolis as Natural Antimicrobials Against Foodborne Pathogens Isolated from Dairy-Based Desserts', EKB Journal Management System, (), pp. 1-11. doi: 10.21608/ejvs.2025.408640.3027
Shawqi, M., Orabi, A., Abdelsalam, A., Elgabaly, A. Evaluation of Lysozyme and Propolis as Natural Antimicrobials Against Foodborne Pathogens Isolated from Dairy-Based Desserts. EKB Journal Management System, 2025; (): 1-11. doi: 10.21608/ejvs.2025.408640.3027

Evaluation of Lysozyme and Propolis as Natural Antimicrobials Against Foodborne Pathogens Isolated from Dairy-Based Desserts

Egyptian Journal of Veterinary Sciences
Articles in Press, Corrected Proof, Available Online from 16 October 2025    PDF (795.03 K)
Document Type: Original Article
DOI: 10.21608/ejvs.2025.408640.3027
Authors
Mohamed Sherif Shawqi* 1; Ahmed Orabi2; Ayah Badawi Abdelsalam3; Alaa Ahmed Elgabaly4
1Microbiology Department , Faculty of veterinary medicine , Cairo University
2microbiology, veterinary medicine, Cairo university
3Milk hygiene , Veterinary medicine , Cairo University
4Microbiology , QCAP
Abstract
The increasing demand for natural food preservatives has prompted a shift toward bio-based antimicrobials in the food industry. This study investigated the antimicrobial activity of lysozyme and propolis against Escherichia coli, Staphylococcus aureus, and Bacillus cereus isolated from dairy-based desserts. A total of 100 samples (rice pudding, ice cream, crème caramel, mahalabiya, and cheesecake) were analyzed for the presence of these pathogens. Isolation and identification were conducted using selective media, biochemical profiling, and PCR confirmation, including detection of virulence genes such as phoA, stx1, eaeA, sea, sed, groEL, bceT, and cytK. Lysozyme (0.1%) and propolis (1.5%) were selected based on well-diffusion assay and further tested in rice pudding. Microbial enumeration during 5-day storage demonstrated that lysozyme significantly reduced viable counts across all pathogens, while propolis showed moderate antimicrobial effects. Sensory evaluation revealed that lysozyme maintained acceptable product quality, whereas propolis negatively affected sensory attributes. These findings support the application of lysozyme as a safe and effective natural preservative in dairy desserts.
Keywords
Antimicrobials; Virulence genes; PCR; Lysozyme; Propolis
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