Fate of Listeria monocytogenes During the Manufacturing Process of Iranian white Brined Cheese as Affected by Zataria multiflora Boiss. Essential oil

Abstract

Background: There are many reports about the isolation of Listeria monocytogenes from different kinds of cheese. Natural preservatives such as Zataria multiflora Boiss. Essential oil can inhibit the growth of foodborne pathogens. Objective: Evaluation of antibacterial effect of Zataria multiflora Boiss. Essential oil on Listeria monocytogenes in Iranian white brined cheese. Methods: The essential oil of this plant were obtained by hydrodistilation and analysed by GC/MS. Effect of different concentrations of this essential oil (0, 50, 150 and 300 ppm) on Listeria monocytogenes were evaluated in Iranian white brined cheese. Results: Results showed the significant (p< 0.05) effect of the essential oil at concentrations of 150 and 300 ppm. Conclusion: The results showed, the potential inhibitory effects of the Zataria multiflora Boiss. Essential oil on Listeria monocytogenes in Iranian white brined cheese.

Keywords

• zataria multiflora boiss. essential oil
• listeria monocytogenes
• iranian white brined cheese