Journal
JOURNAL OF MEDICINAL FOOD
Volume 14, Issue 3, Pages 284-290Publisher
MARY ANN LIEBERT, INC
DOI: 10.1089/jmf.2010.0009
Keywords
antibacterial; antioxidants; food preservatives; lipid oxidation; spices and herbs
Funding
- The University of Hong Kong
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This study investigated the antibacterial efficiency of five spice and herb extracts (cinnamon stick, oregano, clove, pomegranate peel, and grape seed) against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica in cheese at room temperature (similar to 23 degrees C). The lipid oxidation (thiobarbituric acid-reactive substances) of cheese was periodically tested by oxidative analyses. The results showed that all five plant extracts were effective against three foodborne pathogens in cheese. Treatments with these extracts increased the stability of cheese against lipid oxidation. Clove showed the highest antibacterial and antioxidant activity. The reduction of foodborne pathogen numbers and the inhibition of lipid oxidation in cheese indicated that the extracts of these plants (especially clove) have potential as natural food preservatives.
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