Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese

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.