Anti-staphylococcal effect of cinnamaldehyde in milk

Main Article Content

Milijana Babic
Milica Glisic
Jasna Djordjevic
Nemanja Zdravkovic
Radoslava Savic-Radovanovic
Milan Baltic
Marija Bošković Cabrol

Keywords

antibacterial activity, cinnamaldehyde, fat, milk safety, Staphylococcus aureus

Abstract

The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde.

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