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Chemical composition and  in vitro  antimicrobial activity of parsley [ Petroselinum crispum  (Mill.) Fuss] and ginger ( Zingiber officinale  Roscoe) essential oils from store-bought parsley plants and ginger rhizomes were evaluated. A sensory analysis was performed on aged cheese slices treated with a mix of each essential oil and seed oil. Parsley essential oil was selected as the best compromise between sensory influence and antimicrobial activity and tested to evaluate its antifungal effects on cheese slices experimentally contaminated with  Aspergillus flavus . Monoterpenes and α-zingiberene were the most abundant compounds in parsley and ginger essential oil, respectively. Both essential oils showed  in vitro  antimicrobial activity against different fungal species while only a bacterial strain ( Enterococcus faecalis ) was sensible to ginger essential oil. Only the cheese slices treated with parsley essential oil were appreciated by the panellists and its use has been effective in preventing the  A. flavus  growth in cheese.

Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation