Journal
FOOD MICROBIOLOGY
Volume 18, Issue 6, Pages 647-650Publisher
ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD
DOI: 10.1006/fmic.2001.0430
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The antilisteric activity of clove oil was examined in meat and cheese at both 30degreesC and 7degreesC. At concentrations of 0.5% and 1% clove oil restricted the growth of Listeria monocytogenes in the food items at both temperatures. The inhibitory activity of clove oil was more pronounced at a concentration of 1%. Listeria counts in treated samples were 1-3 log(10) cfu g(-1) less compared to controls at different intervals during storage. The results revealed the potential of clove oil as a natural preservative in meat and cheese. (C) 2001 Academic Press.
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