Control of sp. on the Surface of Italian Salami Using Essential Oils.

The goal of this study is to evaluate the effects of rosemary, salvia, oregano and clove oils at volume fractions of 1000, 750, 500, 250, 100, 50, 26, 10 and 5 µL/mL (100, 75, 50, 25, 10, 5, 3, 1 and 0.5%) on the growth of contaminating fungi in salami. The effect of the oils against fungal growth was indicated by zones of inhibition.