Investigation of the reproduction and viability ability of some food pathogens in feta cheese added with marjoram and cinnamon extracts

In this research, 5 different formulations of ethanol extracts of marjoram and/or cinnamon was added feta cheese samples which were inoculated with 4 food pathogens (Brucella abortus, Staphylococcus aureus, Listeria monocytogenes ve Salmonella spp.), and were investigated logarithmic reduction to numbers of food pathogens to compared with control samples. When examined the number of food pathogens on 0, 24, 48 and 72 hours of the storage time; at marjoram and cinnamon ethanol extract samples was determined more logarithmic decline, compared to control samples. This study shown that; the most effective extract belongs to marjoram, and at the same time Listeria monocytogenes has had the most sensitive microorganism against to marjoram.