Abstract Fruit juice is the liquid obtained from healthy, suitable and ripe edible parts of fresh or preserved fruits in ideal conditions and contains most of the salts and vitamins of the original fruit. The low pH of these products and the high concentration of fermentable sugars have made their environment selective for the growth of certain groups of acid-resistant microorganisms. The origin of microorganisms is in fruit juice, raw fruit and contaminated equipment. Listeria bacteria contaminates many foods and drinks, and swallowing contaminated food is the main source of infection. Listeria monocytogenes is the only important human pathogen among the other six Listeria species. Cinnamon is used as a flavoring and food preservative. In this study, the antibacterial effect of cinnamon extract and essential oil in apple juice and the production of favorable taste were evaluated. The diameter of Listeria monocytogenes non-growth halo was 10 mm by welling method in a concentration of 20% ethanol extract of cinnamon.The minimum Inhibitory concentration (MIC) of cinnamon ethanolic extract was 6 mg/ml (0.6%) and the minimum inhibitory concentration of cinnamon essential oil was 0.1 mg/ml (0.01%).The results of evaluating the number of bacteria in apple juice containing cinnamon extract showed that the number of bacteria decreased by 4 logarithms from day zero to the third day and then increased by 1 logarithm until the tenth day.In the control group, from day 0 to day 1, the number of bacteria decreased by 1 logarithm, and then it decreased by 1 logarithm until day 10. Statistically, there was a significant difference between the tested group and the control group (P<0.05).

Listeria monocytogenes cinnamon extract and essence apple juice