{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T16:34:08Z","timestamp":1787589248790,"version":"build-2736575974"},"reference-count":55,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2023,12,15]],"date-time":"2023-12-15T00:00:00Z","timestamp":1702598400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"This work has been supported by the grants of the APVV-20-0058, \u201cThe potential of the essential oils from aromatic plants for medical use and food preservation\u201d.","award":["APVV-20-0058"],"award-info":[{"award-number":["APVV-20-0058"]}]},{"name":"This publication was supported by the Operational Program \u201cIntegrated Infrastructure\u201d within the project: Demand-driven research for sustainable and innovative food, Drive4SIFood 313011V336.","award":["313011V336."],"award-info":[{"award-number":["313011V336."]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The objective of this research was to assess the effectiveness of three specific dried herbs (rosemary, thyme, and oregano) in combating microbial spoilage in sheep lump cheese. This was achieved by comparing them with a control group and cheeses treated with corresponding 1% essential oils (Rosmarinus officinalis, Origanum vulgare, Thymus vulgaris). All cheese samples were vacuum-sealed and stored at 4 \u00b0C for 15 days. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was conducted on days 0, 5, 10, and 15. The results revealed that, at the end of the storage period, dried oregano-treated samples exhibited the lowest TVC count (5.80 log CFU\/g), while dried rosemary-treated samples showed the lowest CB count (3.27 log CFU\/g). Moreover, the lowest MFF count (2.40 log CFU\/g) was observed in oregano essential oil-treated samples. Additionally, dried oregano-treated samples displayed the highest LAB count (4.49 log CFU\/g) at the experiment\u2019s conclusion. Furthermore, microorganism identification from sheep cheese was performed using MALDI-TOF MS Biotyper technology, revealing that the most frequently isolated bacteria were Citrobacter braakii and Hafnia alvei (Enterobacteriaceae family), along with Lacticaseibacillus paracasei (Lactobacillaceae family). In summary, all the natural substances examined exhibited inhibitory effects against the studied microorganisms, with oregano essential oil and dried oregano demonstrating the strongest inhibitory effects. This supports their potential use as cost-effective natural preservatives to extend the shelf life of sheep lump cheese.<\/jats:p>","DOI":"10.3390\/foods12244487","type":"journal-article","created":{"date-parts":[[2023,12,15]],"date-time":"2023-12-15T06:53:16Z","timestamp":1702623196000},"page":"4487","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2240-1756","authenticated-orcid":false,"given":"Simona","family":"Kunov\u00e1","sequence":"first","affiliation":[{"name":"Institute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 94976 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6000-9371","authenticated-orcid":false,"given":"Isabella","family":"Taglieri","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy"},{"name":"Nutrafood Research Center, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peter","family":"Ha\u0161\u010d\u00edk","sequence":"additional","affiliation":[{"name":"Institute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 94976 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3837-5532","authenticated-orcid":false,"given":"Anis","family":"Ben Hsouna","sequence":"additional","affiliation":[{"name":"Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Sfax 3038, Tunisia"},{"name":"Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8123-4743","authenticated-orcid":false,"given":"Wissem","family":"Mnif","sequence":"additional","affiliation":[{"name":"Department of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7844-3253","authenticated-orcid":false,"given":"Francesca","family":"Venturi","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy"},{"name":"Nutrafood Research Center, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7559-1955","authenticated-orcid":false,"given":"Chiara","family":"Sanmartin","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy"},{"name":"Nutrafood Research Center, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4419-0590","authenticated-orcid":false,"given":"Nat\u00e1lia","family":"\u010cmikov\u00e1","sequence":"additional","affiliation":[{"name":"Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maciej Ireneusz","family":"Kluz","sequence":"additional","affiliation":[{"name":"School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4460-0222","authenticated-orcid":false,"given":"Miroslava","family":"Ka\u010d\u00e1niov\u00e1","sequence":"additional","affiliation":[{"name":"Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia"},{"name":"School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1048","DOI":"10.1080\/10408398.2018.1556580","article-title":"Use of Intelligent Applications to Reduce Household Food Waste","volume":"60","author":"Liegeard","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1016\/j.tifs.2022.10.012","article-title":"Recent Trends in the Application of Essential Oils: The next Generation of Food Preservation and Food Packaging","volume":"129","author":"Rout","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.ifset.2017.09.020","article-title":"Potential Application of Essential Oils as Antimicrobial Preservatives in Cheese","volume":"45","author":"Khorshidian","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1007\/s13594-012-0066-5","article-title":"A Mini-Review on Health and Nutritional Aspects of Cheese with a Focus on Bioactive Peptides","volume":"92","author":"Amigo","year":"2012","journal-title":"Dairy Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"6715","DOI":"10.3168\/jds.2017-14015","article-title":"Invited Review: Current Production Trends, Farm Structures, and Economics of the Dairy Sheep and Goat Sectors","volume":"101","author":"Pulina","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Possas, A., Bonilla-Luque, O.M., and Valero, A. (2021). From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models. Foods, 10.","DOI":"10.3390\/foods10020355"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"805","DOI":"10.1016\/j.foodcont.2009.11.015","article-title":"Prevalence and Sources of Cheese Contamination with Pathogens at Farm and Processing Levels","volume":"21","author":"Kousta","year":"2010","journal-title":"Food Control"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1089\/fpd.2005.2.115","article-title":"Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications","volume":"2","author":"Oliver","year":"2005","journal-title":"Foodbourne Pathog. Dis."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"452","DOI":"10.20506\/rst.16.2.1036","article-title":"Pathogenic organisms in milk and milk products: The situation in France and in Europe","volume":"16","author":"Brisabois","year":"1997","journal-title":"Rev. Sci. Tech."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"291","DOI":"10.3920\/WMJ2008.x041","article-title":"Mycotoxins and Mould Contamination in Cheese: A Review","volume":"1","author":"Sengun","year":"2008","journal-title":"WMJ"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"578","DOI":"10.1080\/1040841X.2020.1813687","article-title":"Antimicrobial Resistance: More than 70 Years of War between Humans and Bacteria","volume":"46","author":"Nadeem","year":"2020","journal-title":"Crit. Rev. Microb."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1080\/10412905.2013.871673","article-title":"Effect of Thymus vulgaris and Origanum compactum Essential Oils on the Shelf Life of Fresh Goat Cheese","volume":"26","author":"Zantar","year":"2014","journal-title":"J. Essent. Oil Res."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.ijfoodmicro.2004.03.022","article-title":"Essential Oils: Their Antibacterial Properties and Potential Applications in Foods\u2014A Review","volume":"94","author":"Burt","year":"2004","journal-title":"Int. J. Food Microb."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"889","DOI":"10.1016\/j.fm.2010.05.012","article-title":"Biodegradable Gelatin\u2013Chitosan Films Incorporated with Essential Oils as Antimicrobial Agents for Fish Preservation","volume":"27","author":"Montero","year":"2010","journal-title":"Food Microbiol."},{"key":"ref_15","unstructured":"\u017duni\u0107, E. (2018). The Bosnian Case: Art, History and Memory. [Ph.D. Thesis, The University of Melbourne]."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1669","DOI":"10.1016\/S0278-6915(02)00120-5","article-title":"Effect of Oil Extracted from Some Medicinal Plants on Different Mycotoxigenic Fungi","volume":"40","author":"Soliman","year":"2002","journal-title":"Food Chem. Toxicol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"629","DOI":"10.5650\/jos.ess16042","article-title":"Bioactive Compounds of Cold-Pressed Thyme (Thymus vulgaris) Oil with Antioxidant and Antimicrobial Properties","volume":"65","author":"Assiri","year":"2016","journal-title":"J. Oleo Sci."},{"key":"ref_18","first-page":"M383","article-title":"Antimicrobial Activity of Whey Protein Isolate Edible Films with Essential Oils against Food Spoilers and Foodborne Pathogens","volume":"77","author":"Royo","year":"2012","journal-title":"J. Food Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1016\/j.foodchem.2009.03.095","article-title":"Chemical Analysis, Antioxidant, Antiinflammatory and Anticholinesterase Activities of Origanum ehrenbergii Boiss and Origanum syriacum L. Essential Oils","volume":"117","author":"Loizzo","year":"2009","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1112","DOI":"10.1002\/jsfa.5859","article-title":"Mycotoxicogenic Fungal Inhibition by Innovative Cheese Cover with Aromatic Plants: Penicillium verrucosum Inhibition in Cheese by Aromatic Plants","volume":"93","author":"Moro","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.fm.2015.07.003","article-title":"Comparative Inhibitory Effects of Thymus Vulgaris L. Essential Oil against Staphylococcus aureus, Listeria monocytogenes and Mesophilic Starter Co-Culture in Cheese-Mimicking Models","volume":"52","author":"Maganani","year":"2015","journal-title":"Food Microb."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"246","DOI":"10.4315\/0362-028X.JFP-15-172","article-title":"Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry","volume":"79","author":"Tavares","year":"2016","journal-title":"J. Food Prot."},{"key":"ref_23","first-page":"229","article-title":"Influence of Oregano Essential Oil on Traditional Argentinean Cheese Elaboration: Effect on Lactic Starter Cultures","volume":"48","author":"Marcial","year":"2016","journal-title":"Rev. Argent. Microbiol."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Licon, C.C., Moro, A., Libr\u00e1n, C.M., Molina, A.M., Zalacain, A., Berruga, M.I., and Carmona, M. (2020). Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes\u2019 Milk Fortified with Essential Oils. Foods, 9.","DOI":"10.3390\/foods9010035"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.foodcont.2014.12.040","article-title":"Essential Oils as Antimicrobials in Food Systems\u2014A Review","volume":"54","author":"Calo","year":"2015","journal-title":"Food Control"},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Hyldgaard, M., Mygind, T., and Meyer, R. (2012). Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components. Front. Microbiol., 3.","DOI":"10.3389\/fmicb.2012.00012"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Perricone, M., Arace, E., Corbo, M.R., Sinigaglia, M., and Bevilacqua, A. (2015). Bioactivity of Essential Oils: A Review on Their Interaction with Food Components. Front. Microbiol., 6.","DOI":"10.3389\/fmicb.2015.00076"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.cofs.2015.11.011","article-title":"Use of Herbs and Spices for Food Preservation: Advantages and Limitations","volume":"6","year":"2015","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1879","DOI":"10.1002\/jsfa.3667","article-title":"Antibacterial and Antioxidant Effects of Five Spice and Herb Extracts as Natural Preservatives of Raw Pork","volume":"89","author":"Shan","year":"2009","journal-title":"J. Sci. Food Agric."},{"key":"ref_30","unstructured":"Mendonca, A., Jackson-Davis, A., Moutiq, R., and Thomas-Popo, E. (2018). Food and Feed Safety Systems and Analysis, Elsevier."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1111\/j.1365-2621.2008.01883.x","article-title":"Prolonging Microbial Shelf Life of Foods through the Use of Natural Compounds and Non-thermal Approaches\u2014A Review","volume":"44","author":"Corbo","year":"2009","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Ebadollahi, A., Ziaee, M., and Palla, F. (2020). Essential Oils Extracted from Different Species of the Lamiaceae Plant Family as Prospective Bioagents against Several Detrimental Pests. Molecules, 25.","DOI":"10.3390\/molecules25071556"},{"key":"ref_33","unstructured":"Stankovic, M. (2020). Lamiaceae Species, MDPI."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Nieto, G. (2020). A Review on Applications and Uses of Thymus in the Food Industry. Plants, 9.","DOI":"10.3390\/plants9080961"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1080\/10942912.2016.1168438","article-title":"Antioxidant Activity and Polyphenol Content of Turkish Thyme (Thymus vulgaris) Monitored by Liquid Chromatography and Tandem Mass Spectrometry","volume":"20","author":"Bursal","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"ref_36","first-page":"175","article-title":"Herbs and Spices as Selective Inhibitors of Mould Growth","volume":"15","author":"Schmitz","year":"1993","journal-title":"Chem. Mikrobiol. Technol. Lebensm."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/S0168-1605(01)00429-9","article-title":"Inhibitory Effects of Eugenol and Thymol on Penicillium citrinum Strains in Culture Media and Cheese","volume":"67","author":"Fente","year":"2001","journal-title":"Int. J. Food Microbiol."},{"key":"ref_38","unstructured":"(2013). Microbiology of the Food Chain. Horizontal Method for the Enumeration of Microorganisms: Colony Count at 30 \u00b0C by the Pour Plate Technique (Standard No. ISO 4833-2:2013)."},{"key":"ref_39","unstructured":"(2006). Microbiology of Food and Animal Feeding Stuffs. Horizontal Method for the Enumeration of Coliforms. Colony-Count Technique (Standard No. ISO 4832:2006)."},{"key":"ref_40","unstructured":"(1998). Microbiology of Food and Animal Feeding Stuffs. Horizontal Method for the Enumeration of Mesophilic Lactic Acid Bacteria. Colony-Count Technique at 30 \u00b0C (Standard No. ISO 15214:1998)."},{"key":"ref_41","unstructured":"(2008). Microbiology of Food and Animal Feeding Stuffs. Horizontal Method for the Enumeration of Yeasts and Moulds (Standard No. ISO 21527-1:2008)."},{"key":"ref_42","first-page":"76","article-title":"Microorganisms Isolated from the Slovak Traditional Cheese \u201cParenica\u201d and Their Identification with Mass Spectrometry","volume":"51","author":"Terentjeva","year":"2018","journal-title":"Sci. Pap. Anim. Sci. Biotechnol."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Ritota, M., and Manzi, P. (2020). Natural Preservatives from Plant in Cheese Making. Animals, 10.","DOI":"10.3390\/ani10040749"},{"key":"ref_44","first-page":"20","article-title":"Antimicrobial Effects of Mentha pulegium Essential Oil on Listeria monocytogenes in Iranian White Cheese","volume":"3","author":"Sadeghi","year":"2016","journal-title":"J. Food Qual. Hazards Control."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1240","DOI":"10.1016\/j.lwt.2010.09.022","article-title":"Antibacterial Activity of Oregano and Thyme Essential Oils against Listeria monocytogenes and Escherichia coli O157:H7 in Feta Cheese Packaged under Modified Atmosphere","volume":"44","author":"Govaris","year":"2011","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1111\/jfq.12157","article-title":"The Effects of Thyme and Clove Essential Oil Fortified Edible Films on the Physical, Chemical and Microbiological Characteristics of Kashar Cheese","volume":"38","author":"Kavas","year":"2015","journal-title":"J. Food Qual."},{"key":"ref_47","first-page":"483","article-title":"Quality And Shelf Life Of Skuta Whey Cheese Packed Under Vacuum And Modified Atmosphere In Presence Or Absence Of The Hemp Seed Powder","volume":"21","author":"Zandona","year":"2020","journal-title":"Chem. Chem. Eng. Biotechnol. Food Ind."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1016\/j.lwt.2019.03.092","article-title":"Enrichment of Sheep Cheese with Chia (Salvia hispanica L.) Oil as a Source of Omega-3","volume":"108","author":"Cano","year":"2019","journal-title":"LWT"},{"key":"ref_49","first-page":"239","article-title":"Characterization of May Bryndza Cheese from Various Regions in Slovakia Based on Microbiological, Molecular and Principal Volatile Odorants Examination","volume":"54","author":"Kolek","year":"2015","journal-title":"J. Food Nutr. Res."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Laukov\u00e1, A., Micenkov\u00e1, L., Pog\u00e1ny Simonov\u00e1, M., Fockov\u00e1, V., \u0160\u010derbov\u00e1, J., Tom\u00e1\u0161ka, M., Dvoro\u017e\u0148\u00e1kov\u00e1, E., and Kolo\u0161ta, M. (2021). Microbiome Associated with Slovak Traditional Ewe\u2019s Milk Lump Cheese. Processes, 9.","DOI":"10.3390\/pr9091603"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1515\/biol-2021-0038","article-title":"Diversity of Microbiota in Slovak Summer Ewes\u2019 Cheese \u201cBryndza\u201d","volume":"16","author":"Terentjeva","year":"2021","journal-title":"Open Life Sci."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.foodres.2018.02.013","article-title":"Use of Edible Films and Coatings in Cheese Preservation: Opportunities and Challenges","volume":"107","author":"Costa","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_53","first-page":"1624","article-title":"Prevalence of Entero-Pathogenic and Lactic Acid Bacteria Species in Wara: A Local Cheese from Nigeria","volume":"4","author":"Sangoyomi","year":"2010","journal-title":"Afr. J. Microbiol. Res."},{"key":"ref_54","first-page":"157","article-title":"The Effect of Seasonal Variation on the Chemical and Microbial Quality of Raw Milk Samples Used in Qazvin, Iran","volume":"9","author":"Kazeminia","year":"2019","journal-title":"J. Chem. Health Risks"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/S0168-1605(01)00712-7","article-title":"Evaluation of Antilisterial Action of Cilantro Oil on Vacuum Packed Ham","volume":"73","author":"Gill","year":"2002","journal-title":"Int. J. Food Microbiol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/24\/4487\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T21:39:18Z","timestamp":1760132358000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/24\/4487"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,12,15]]},"references-count":55,"journal-issue":{"issue":"24","published-online":{"date-parts":[[2023,12]]}},"alternative-id":["foods12244487"],"URL":"https:\/\/doi.org\/10.3390\/foods12244487","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,12,15]]}}}