A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial

International Journal of Food Microbiology

Volumn 49, Issue 1-2, 1999, Pages 63-74

  Koutsoumanis, K ^a   Lambropoulou, K ^a   Nychas, G J E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Mathematical modelling; Non thermal inactivation; Oregano essential oil; Salad; Salmonella enteritidis

Indexed keywords

ANTIINFECTIVE AGENT; ESSENTIAL OIL; PRESERVATIVE; VINEGAR;

ARTICLE; BACTERIAL COUNT; CINNAMON; CONTROLLED STUDY; DETERIORATION; FOOD CONTAMINATION; LEMON; MATHEMATICAL MODEL; MORTALITY; NONHUMAN; PH; PREDICTION; SALMONELLA ENTERITIDIS;

FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MODELS, BIOLOGICAL; OILS, VOLATILE; SALMONELLA ENTERITIDIS; SPICES;

EID: 0032788072     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00054-9     Document Type: Article

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