Growth of Enteropathogenic and Spoilage Bacteria in Sage‐Containing Broth and Foods

Journal of Food Science

Volumn 49, Issue 3, 1984, Pages 737-740

  SHELEF, L A ^a   JYOTHI, E K ^a,b   BULGARELLII, M A ^a  

^a WAYNE STATE UNIVERSITY   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SALVIA OFFICINALIS;

BACILLUS CEREUS; FOOD CONTAMINATION; NONHUMAN; PRIORITY JOURNAL; PSEUDOMONAS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 0021672401     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1984.tb13198.x     Document Type: Article

References (16)

1. Inhibition of Aspergillus parasiticus by thymol
2. Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol
3. Inhibitory effects of spices on growth and toxin production of toxigenic fungi
4. Germination and heat resistance of Bacillus cereus spores from strains associated with diarrheal and emetic food‐borne illnesses
5. Chemical significance of the volatile components of spices in the food preservative viewpoint. 6. Structure and antibacterial activity of terpenes
6. Möglichkeiten der Verwendung ätherischer Ole zur Raumdesinfektion
7. Inhibition of Clostridium perfringens by butylated hydroxyanisole
8. Effect of garlic extract on food poisoning bacteria
9. Mechanism of antimicrobial effect of various food preservatives
10. Gas chromatographic characterization of sages of various geographic origins
11. Gas chromatographic characterization of oregano and other selected spices of the Labiate family
12. Effect of corn oil and casein on the antimicrobial activity of phenolic antioxidants
13. Antimicrobial effects of spices in foods
14. Sensitivity of some common food‐borne bacteria to the spices sage, rosemary, and allspice