Inhibition of foodborne bacterial pathogens by naturally occurring food additives

Journal of Food Safety

Volumn 18, Issue 2, 1998, Pages 101-112

  Bowles, B L ^a   Juneja, V K ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

2,3 BUTANEDIONE; BENZALDEHYDE; FOOD ADDITIVE; FOOD CONTROL; FOODBORNE BACTERIUM; HEAT TOLERANCE; METHYLGLYOXAL; MINIMUM INHIBITORY CONCENTRATION; PATHOGEN; PATHOGENESIS; PIPERONAL; RESISTANCE MANAGEMENT;

AEROMONAS HYDROPHILA; ALLIUM ASCALONICUM; ASPARAGUS; BACILLUS CEREUS; BACTERIA (MICROORGANISMS); BRASSICA RAPA SUBSP. RAPA; CLOSTRIDIUM BOTULINUM; DAUCUS CAROTA; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; RAPHANUS SATIVUS; SALMONELLA TYPHIMURIUM; SHIGELLA FLEXNERI; STAPHYLOCOCCUS AUREUS; TYPHIMURIUM; YERSINIA ENTEROCOLITICA;

EID: 0031857860     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1998.tb00206.x     Document Type: Article

References (15)

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