الفهرس 
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Abstract
The present study was performed to estimate the actual antibacterial effect of some natural plants against bacterial growth of pathogenic bacteria with special reference to S. aureus & E. coli that were isolated from raw milk and dairy products sold in Mansoura city, Egypt. This study included examination of 200 samples (25 of raw market milk,25 market sterile milk,50 kariesh cheese,25 small scale yoghurt,25 large scale yoghurt,25 small scale ice cream,25 large scale ice cream) samples were randomly collected from different shops and supermarkets in Mansoura city, Dakahlia, Egypt. The result reveled that: E. coli was observed on 86%, 60%, 88%, 80%, 92% and 28% in kareish cheese, market raw milk, yoghurt small scale, yoghurt large scale, ice cream small scale and ice cream large scale samples, respectively, with failed detecting E. coli in market sterile milk with mean counts1.4×105±1.9×104, 2.0×105 ± 4.4×104, 1.2×104± 2.0×103, 1.0×10 ± 2.1, 2.3×103 ± 4.9×102 and 4.4×103 ± 9.7×102 colony-forming units (cfu)/g or ml. S. aureus was detected in 92%, 80%,36%, 100% and 40% ,respectively with mean counts of S. aureus 2.4×105±4.6×104, 1.2×105 ± 2.2×104, 5.9×103 ± 1.1×103, 1.9×103 ± 1.9×102 and 1.1×103 ± 4.7×102 colony-forming units (cfu)/g or ml. Among tested kareish cheese, market raw milk, ice cream large scale, ice cream small scale, and yoghurt small scale samples respectively with failed detecting S. aureus in yoghurt large scale &market sterile milk. These results suggest that using natural additives of plant extracts, the consumers strongly agreed to the flavor, appearance, and palatability of soft cheese manufactured with. 0.05% eucalyptus oil, 0.1% pomegranate peel extract& 0.1% olive leaves extract. On the other hand, the consumers rejected the higher concentration of all plants and strongly disagreed to cheese manufactured with 0.2% eucalyptus oil and pomegranate peel extract & olive leaves extract. Eucalyptus oil and pomegranate peel extract had the highest activity against S. aureus, followed by olive leaves extract. Eucalyptus oil reduced S. aureus count to undetectable levels within the first 3 days of storage of cheese. E. coli were significantly affected by addition of olive leaves extract up to 0.1% concentration reach to undetectable level at 4th day of cheese storage.