Biopreservatives such as plant-based antimicrobials and bacteriocinogenic starter cultures have been proposed as hurdles to increase microbiological safety of a variety of products, including cheese, and numerous studies have reported their pathogen inhibitory properties. For that reason, the objective of this meta-analysis was to summarise the inactivation of Listeria monocytogenes (LM), Staphylococcus aureus (SA) and Salmonella spp. (SS) in cheese attained by added lactic acid bacteria (LAB) and essential oils (EOs); and to compare the inhibitory effectiveness by application mode and specific antimicrobial. After systematic review, 1810 observations on log reduction data and study characteristics were extracted from 53 studies. Comparing among the factual methods of application of antimicrobials (in milk, cheese surface and incorporated in films), meta-regression models pointed out that addition of EOs to milk renders, as a whole, the lowest inhibitory effect against LM, SA and SS in the finished product; whereas for added LAB, incorporation in milk prompts a faster inactivation of LM than onto cheese surface. Lemon balm, sage and basil EOs showed the best inhibitory outcomes against LM and SA; whereas clove, oregano and bay EOs presented the highest bactericidal effect against SS. For a given increase in EO concentration, the application on cheese surface provides the greatest inhibitory effect against LM and SS, while EO-embedded films lead to a more rapid inactivation during maturation/storage. The experimental practice of inoculating the antimicrobial in cheese mixture should no longer be employed in challenge studies, since the meta-regression models have demonstrated that this application method biases the results, overestimating or underestimating the inhibitory effects of EOs or added LAB, respectively. This meta-analysis has also emphasised the need to further investigate the relationship between pathogen's inoculum size and their concentrations in time.

生物防腐剂，如基于植物的抗菌剂和产细菌的发酵剂，已被提议作为提高各种产品（包括奶酪）微生物安全性的障碍，并且许多研究报告了它们的病原体抑制特性。因此，本荟萃分析的目的是总结单核细胞增生李斯特菌(LM)、金黄色葡萄球菌(SA) 和沙门氏菌的灭活情况。属 (SS) 通过添加乳酸菌 (LAB) 和精油 (EOs) 在奶酪中获得；并比较不同应用方式和特定抗菌剂的抑制效果。经过系统审查，从 53 项研究中提取了 1810 条对数减少数据和研究特征的观察结果。比较实际应用抗菌剂（在牛奶、奶酪表面和掺入薄膜中）的方法，元回归模型指出，在牛奶中添加 EO 总体上对 LM、SA 和 SS 的抑制作用最低。成品；而对于添加的 LAB，与牛奶相比，加入牛奶会促使 LM 更快地灭活。柠檬香脂、鼠尾草和罗勒 EOs 对 LM 和 SA 的抑制效果最好；而丁香，牛至和海湾 EO 对 SS 的杀菌效果最高。对于给定的 EO 浓度增加，在奶酪表面上的应用对 LM 和 SS 提供最大的抑制作用，而嵌入 EO 的薄膜导致成熟/储存过程中更快速的失活。在挑战研究中不应再采用在奶酪混合物中接种抗菌剂的实验实践，因为元回归模型已经证明，这种应用方法会使结果存在偏差，分别高估或低估了 EO 或添加的 LAB 的抑制作用。该荟萃分析还强调需要进一步研究病原体的接种量与其浓度之间的关系。应用于奶酪表面对 LM 和 SS 的抑制作用最大，而 EO 嵌入的薄膜在成熟/储存过程中导致更快的灭活。在挑战研究中不应再采用在奶酪混合物中接种抗菌剂的实验实践，因为元回归模型表明，这种应用方法会使结果存在偏差，分别高估或低估了 EO 或添加的 LAB 的抑制作用。该荟萃分析还强调需要进一步研究病原体的接种量与其浓度之间的关系。应用于奶酪表面对 LM 和 SS 的抑制作用最大，而 EO 嵌入的薄膜在成熟/储存过程中导致更快的灭活。在挑战研究中不应再采用在奶酪混合物中接种抗菌剂的实验实践，因为元回归模型已经证明，这种应用方法会使结果存在偏差，分别高估或低估了 EO 或添加的 LAB 的抑制作用。该荟萃分析还强调需要进一步研究病原体的接种量与其浓度之间的关系。在挑战研究中不应再采用在奶酪混合物中接种抗菌剂的实验实践，因为元回归模型已经证明，这种应用方法会使结果存在偏差，分别高估或低估了 EO 或添加的 LAB 的抑制作用。该荟萃分析还强调需要进一步研究病原体的接种量与其浓度之间的关系。在挑战研究中不应再采用在奶酪混合物中接种抗菌剂的实验实践，因为元回归模型已经证明，这种应用方法会使结果存在偏差，分别高估或低估了 EO 或添加的 LAB 的抑制作用。该荟萃分析还强调需要进一步研究病原体的接种量与其浓度之间的关系。