Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature

Food Microbiology

Volumn 18, Issue 4, 2001, Pages 387-393

  Suñen, Ester ^a   Fernandez Galian, Belen ^a   Aristimuño, Carol ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIBACTERIAL ACTIVITY; CELL COUNT; CIGARETTE SMOKE CONDENSATE; DAY LENGTH; FOOD CONTAMINATION; FOOD CONTROL; FOOD SAFETY; GAS CHROMATOGRAPHY; GENETIC SUSCEPTIBILITY; GROWTH INHIBITION; LIQUID CULTURE; MASS SPECTROMETRY; MICROBIAL GROWTH;

AEROMONAS HYDROPHILA; LISTERIA MONOCYTOGENES; YERSINIA ENTEROCOLITICA;

EID: 0034835927     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2001.0411     Document Type: Article

References (26)

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15. Aeromonas and Plesiomonas species
16. The effect of liquid smoke on Listeria monocytogenes
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18. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms
19. The ocurrence and significance of organisms of the Aeromonas hydrophila group in food and water
20. Inactivation of Listeria monocytogenes on hot-smoked salmon by the interaction of heat and smoke or liquid smoke
21. Survival of Listeria innocua in salmon following cold-smoked application
22. Antimicrobial and cytotoxic activities of Origanum essential oils
23. Effect of ether extracts from condensed wood smokes on the growth of Aeromonas hydrophila and Staphylococcus aureus
24. Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods
25. Behavior of Listeria spp. In smoked fish products affected by liquid smoke, NaCl concentration and temperature
26. Growth of molds on cheese treated with heat or liquid smoke