Sensitivity of food pathogens to garlic (Allium sativum)

Journal of Applied Microbiology

Volumn 84, Issue 2, 1998, Pages 213-215

  Kumar, M ^a   Berwal, J S ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD MICROBIOLOGY; LISTERIA; PATHOGENS; SALMONELLA;

ALLIUM SATIVUM; E. COLI; FOOD PATHOGENS; INHIBITORY ACTIVITY; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; PATHOGENIC STRAINS; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS;

ESCHERICHIA COLI;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIUM CULTURE; CONTROLLED STUDY; ESCHERICHIA COLI; FOOD PRESERVATION; GARLIC; GROWTH INHIBITION; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS; TURBIDITY;

ALLIUM SATIVUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHI; STAPHYLOCOCCUS AUREUS;

EID: 0031930032     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1998.00327.x     Document Type: Article

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