Development and evaluation of active film incorporated with oregano essential oil (Origanum vulgare L.) on Listeria innocua growth in "Minas frescal" cheese

Abstract

"Minas frescal" cheese constitute a suitable medium for the growth of many pathogens and have frequently been associated with several foodborne diseases in many countries. Antimicrobial films may provide an effective way to control food-borne pathogens and spoilage microorganisms, thus enhance food safety and decrease product spoilage. In this work, antimicrobial films incorporated with oregano essential oil (EO) (patent required) were analyzed by their efficiency to control the growth of Listeria innocua "in vitro" and in contact with "Minas frescal" cheese. Films incorporated with different concentrations of oregano EO occasioned a reduction between 0.5 to 1.0 log cycle in relation to treatment with control film (without addition of the antimicrobial), indicating their efficiency in reducing the growth of Listeria innocua in "Minas frescal" cheese. As higher the concentration of EO incorporated in the range tested higher was the antimicrobial efficiency against Listeria innocua.