Prevalence of Multidrug-Resistant Listeria monocytogenes in Dairy Products with Reduction Trials Using Rosmarinic Acid, Ascorbic Acid, Clove, and Thyme Essential Oils

Table 4

Mean ± standard deviation (SD) and reduction (%) in L. monocytogenes growth in soft cheese (2% NaCl) at 4 and 10°C.

Temperatures	The incubation period (weeks)	Control mean ± SD	Rosmarinic acid mean ± SD (reduction %)	Ascorbic acid mean ± SD (reduction %)	Clove oil mean ± SD (reduction %)	Thyme oil mean ± SD (reduction %)
4 C	0	5.75 ± 0.01^a	5.75 ± 0.01^a	5.75 ± 0.01^a	5.75 ± 0.01^a	5.75 ± 0.01^a
	1^st	5.73 ± 0.15^a	5.00 ± 0.01^b (12.74)	5.06 ± 0.09^b (11.69)	4.81 ± 0.13^b (16.05)	4.83 ± 0.13^b (15.71)
	2^nd	5.78 ± 0.18^a	3.92 ± 0.06^c (32.18)	4.49 ± 0.19^b (22.32)	3.80 ± 0.18^c (34.26)	3.36 ± 0.32^d (41.87)
	3^rd	6.89 ± 0.04^a	3.64 ± 0.02^b (47.17)	3.10 ± 0.17^b (55.01)	3.35 ± 0.09^b (51.38)	3.16 ± 0.09^b (54.14)
	4^th	7.82 ± 0.02^a	3.21 ± 0.09^b (58.95)	1.46 ± 0.15^d (81.33)	2.81 ± 0.03^c (64.10)	1.62 ± 0.15^d (79.28)
10 C	0	5.75 ± 0.01^a	5.75 ± 0.01^a	5.75 ± 0.01^a	5.75 ± 0.01^a	5.75 ± 0.01^a
	1^st	6.76 ± 0.24^a	6.16 ± 0.09^b (8.87)	6.27 ± 0.07^b (7.25)	5.94 ± 0.02^b (12.13)	6.12 ± 0.07^b (9.47)
	2^nd	7.20 ± 0.17^a	5.59 ± 0.03^b (22.36)	5.67 ± 0.18^b (21.25)	4.89 ± 0.02^c (32.08)	5.47 ± 0.07^b (24.03)
	3^rd	7.46 ± 0.15^a	4.97 ± 0.07^b (33.38)	4.79 ± 0.10^b (35.79)	3.93 ± 0.03^c (47.32)	4.16 ± 0.09^c (44.23)
	4^th	8.00 ± 0.01^a	4.30 ± 0.01^b (46.25)	3.04 ± 0.08^c (62.00)	3.41 ± 0.05^d (57.37)	2.62 ± 0.15^e (67.25)

Different letters in the same raw indicate significant differences at . Values carrying star mark () indicate significant difference at between the corresponding values at 4°C and 10°C.