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Abstract
In this dissertation, we focused on two important subjects regarding milk hygiene. The first subject was the detection of food borne pathogen in milk. We adopted the use of high technology techniques in the process of detection like the polymerase chain reaction, and we compared it to the conventional cultural based methods in the term of detection of two of the most important food borne pathogens, Escherichia coli O157:H7 and Salmonella typhimurium. We compared between the two methods of detection from many aspects like the efficiency of detection, the time saving ability, the applicability and simplicity of the procedure of each method.
The second important subject debated in this thesis was finding new strategies for combating two of the most prevalent and dangerous food borne pathogens, Escherichia coli O157:H7 and Salmonella typhimurium. We were more inclined to the side of probiotic, as we tried to define how probiotic strains interfere with the process of pathogenesis. First, we studied the effect of probiotic on the survival of those pathogen and we measured that through three different tests, Using Bioscreen®, well diffusion assay and time kill assay.