Synergistic Effect of the Lactoperoxidase System and Cinnamon Essential Oil on Total Flora and Salmonella Growth Inhibition in Raw Milk

Table 1

Efficacy of the lactoperoxidase system and cinnamon essential oil in inhibiting the growth of total flora of milk.

	Number of total flora of milk; (log10 CFU mL^−1); at the initial time	Number of total flora of milk; (log10 CFU mL^−1); after 12 hours
RM	6.39 ± 0.01	9.37 ± 0.10
RM + LS	6.39 ± 0.01	6.72 ± 0.30
RM + Ci	6.39 ± 0.01	6.04 ± 0.06
RM + LS + Ci	6.39 ± 0.01	0.00

RM = raw milk; Ci = cinnamon essential oil at 3 µg mL⁻¹; LS = activation of the lactoperoxidase system with 30 mg L⁻¹ of sodium percarbonate and 14 mg L⁻¹ of sodium thiocyanate.