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Inhibition of Listeria monocytogenes and other bacteria by a plant essential oil (DMC) in Spanish soft cheese

Mendoza-Yepes, M.J., Sanchez-Hidalgo, L.E., Maertens, G., Marin-Iniesta, F.
Journal of food safety 1997 v.17 no.1 pp. 47-55
Listeria monocytogenes, strains, Lactobacillus brevis, Micrococcus luteus, Listeria innocua, Staphylococcus aureus, Pseudomonas aeruginosa, Pseudomonas fluorescens, Escherichia coli, Enterobacter cloacae, Salmonella choleraesuis, essential oils, mixtures, food contamination, microbial contamination, food safety, soft cheeses
The inhibitory effects of a mixture of plant essential oils (DMC) were tested in culture media and Spanish soft cheese The minimum inhibitory concentration (MIC) was determined in plate count agar and tryptose broth, with pH adjusted to 6.5, against Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Lactobacillus brevis, Micrococcus luteus, Salmonella cholerasuis, Escherichia coli O157:H7, Enterobacter cloacae, Pseudomonas aeruginosa and Pseudomonas fluorescens. The mixture of essential oils inhibited all Gram-positive bacteria tested at 40 ppm, but higher concentrations were needed to inhibit Gram-negative bacteria, and no inhibitory effect was found against Ps. fluorescens. The effects of DMC against L. monocytogenes and E. coli O157:H7 were evaluated in Spanish soft cheese (Queso Fresco, pH=6.5) stored at 7C. DMC had a bacteriostatic effect against L. monocytogenes at concentrations of 2500 ppm but was ineffective to control the growth of E. coli O157:H7.