Meta-Regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese

• EOs in films/cheese surfaces are more effective for pathogen control than milk. EO films produce faster inactivation of pathogens milk or cheese surface. Adding LAB to is against LM smearing on cheese. Lemon balm, sage and basil the greatest inhibition SA. Clove, oregano bay Salmonella . Biopreservatives such as plant-based antimicrobials bacteriocinogenic starter cultures have been proposed hurdles increase microbiological safety a variety products, including cheese, numerous studies reported their inhibitory properties. For that reason, objective this meta-analysis was summarise Listeria monocytogenes (LM), Staphylococcus aureus (SA) spp. (SS) attained by added lactic acid bacteria (LAB) essential oils (EOs); compare effectiveness application mode specific antimicrobial. After systematic review, 1810 observations log reduction data study characteristics were extracted from 53 studies. Comparing among factual methods (in milk, surface incorporated films), meta-regression models pointed out addition renders, whole, lowest effect LM, SA SS finished product; whereas LAB, incorporation prompts onto showed best outcomes SA; clove, presented highest bactericidal SS. given concentration, provides SS, while EO-embedded lead rapid during maturation/storage. The experimental practice inoculating antimicrobial mixture should no longer be employed challenge studies, since demonstrated method biases results, overestimating underestimating effects respectively. This has also emphasised need further investigate relationship between pathogen's inoculum size concentrations time.