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

Table 5

Mean ± standard deviation (SD) and reduction (%) in L. monocytogenes growth in soft cheese (3% NaCl) at 4 and 10^oC.

Temperatures (°C)	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	0	5.52 ± 0.01^a	5.52 ± 0.01^a	5.52 ± 0.01^a	5.52 ± 0.01^a	5.52 ± 0.01^a
	1^st	5.52 ± 0.24^a	4.94 ± 0.56^a (10.51)	4.84 ± 0.06^a (12.32)	4.61 ± 0.03^b (16.48)	4.64 ± 0.13^b (15.94)
	2^nd	5.97 ± 0.07^a	3.90 ± 0.05^b (34.67)	4.10 ± 0.07^b (31.32)	3.54 ± 0.13^c (40.70)	2.95 ± 0.09^d (50.59)
	3^rd	6.80 ± 0.04^a	3.48 ± 0.01^b (48.82)	1.92 ± 0.06^c (71.76)	3.26 ± 0.01^b (52.06)	2.81 ± 0.06^d (58.68)
	4^th	7.52 ± 0.03^a	3.13 ± 0.06^b (58.38)	0.00 ± 0.00^c (100.00)	2.59 ± 0.03^d (65.56)	1.30 ± 0.00^e (82.71)
10	0	5.52 ± 0.01^a	5.52 ± 0.01^a	5.52 ± 0.01^a	5.52 ± 0.01^a	5.52 ± 0.01^a
	1^st	6.02 ± 0.17^a	5.20 ± 0.07^b (13.62)	5.32 ± 0.06^b (11.63)	4.42 ± 0.39^c (26.58)	5.04 ± 0.08^b (16.28)
	2^nd	6.40 ± 0.17^a	4.50 ± 0.05^b (29.69)	4.67 ± 0.05^b (27.03)	3.87 ± 0.03^c (39.53)	4.26 ± 0.13^b (33.44)
	3^rd	7.53 ± 0.03^a	4.33 ± 0.05^b (42.50)	3.81 ± 0.09^d (49.40)	3.43 ± 0.08^c (54.45)	3.92 ± 0.13^d (47.94)
	4^th	7.80 ± 0.18^a	3.78 ± 0.02^b (51.54)	1.92 ± 0.13^c (75.38)	3.08 ± 0.12^d (60.51)	2.25 ± 0.05^e (71.15)

Values carrying star mark () indicate significant difference at between the corresponding values at 4°C and 10°C.