Antibacterial activity of donkey milk against Salmonella

Abstract

The aim of this study was to investigate the effect of initial contamination and lactation stage on the antibacterial properties of raw donkey milk against three Salmonella species in artificially contaminated milk samples during five days of storage at 4° C. Tested samples showed antibacterial activity against all three strains at three examined contamination levels (102, 103 and 104 CFU /ml). At the lowest level of contamination milk samples exhibited bactericidal activity. Milk from the early and middle lactation period showed a stronger antibacterial activity in comparison to the milk from the late lactation period. Lysozyme and lactoferrin content decreased during lactation. Antibacterial effect of donkey milk was confirmed by scanning electron microscopy.