Fig. 2

Preservative potential of OEO in brine and cheese against Staphylococcus aureus ATCC 29213. Sections present Staphylococcus aureus growth in: (A) cheese samples, stored at 37ºC; (B) brine samples, stored at 37 °C; (C) cheese samples, stored at 4 °C; (D) brine samples, stored at 4 °C.