Potential Application of Spice and Herb Extracts as Natural Preservatives in Cheese

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.