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

Table 2

Efficacy of the lactoperoxidase system and cinnamon essential oil in inhibiting the growth of Salmonella enterica Hadar.

	Number of S. Hadar; (log10 CFU mL^−1); at the initial time	Number of S. Hadar; (log10 CFU mL^−1); after 12 hours
RM + S	5.9 ± 0.20	10.05 ± 0.07
RM + S + LS	5.9 ± 0.20	7.25 ± 0.08
RM + S + Ci	5.9 ± 0.20	4.94 ± 0.12
RM + S + LS + Ci	5.9 ± 0.20	0.00

RM = raw milk; S = Salmonella enterica Hadar; 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.