Pilot study on the potential of low-salt brine with oregano essential oil for post-preservation of white brined cheese

Abstract

Oregano essential oil (OEO) is a promising natural preservative due to its strong antimicrobial properties. This study evaluated the effectiveness of low-salt brine enriched with OEO in inhibiting common foodborne pathogens in white brined cheese. The antimicrobial activity of OEO was tested against Escherichia coli and Staphylococcus aureus using standard microbiological techniques. The OEO-enriched brine showed strong bactericidal effects, with minimum bactericidal concentrations of 0.025% (v/v) against E. coli and 0.05% (v/v)—0.1% (v/v) against S. aureus. These effects were maintained over seven days and were not influenced by storage temperature. The findings support the use of OEO as an effective natural preservative for reducing salt content in white brined cheese without compromising microbiological safety.