The effects of oil extract of Mentha spicata L. on Listeria in a food model

Natural preservatives usage in food has attracted more consumers nowadays. In this investigation, the effect of mint (Mentha spicata L.) essential oil (0.5%, 1%, 2% v/w) on Listeria monocytogenes in pasteurized soft cheese inoculated at 106 cfug –1, at 7oC and 15oC for a period of 15 days was studied. At 7oC listeria monocytogenes after 15 days in all concentrations declined 2 to 3 log, but at 15oC with 0.5% extract only 1 log decline was observed. Concentrations of 1% and 2% Mentha spicata had more bactericidal effect on Listeria monocytogenes at 15oC. The results obtained in this study showed that Mentha spicata has antilisterial activity.