Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Figure 1

Inhibition curves of Listeria monocytogenes at different concentrations of Mexican oregano (Lippia berlandieri Schauer) essential oil and pH values added to CMC (a) (0.25%/pH 5 (), 0.25%/pH 6 (), 0.50%/pH 7 (), and 0.75%/pH 7 ()) and starch (b) (0.25%/pH 5 (), 0.50%/pH 5 (), 0.50%/pH 6 (), 0.75%/pH 6 (), and 0.75%/pH 7 (x)) edible films.

(a)

(b)