Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin

International Journal of Food Microbiology

Volumn 73, Issue 1, 2002, Pages 1-9

  McLay, J C ^a   Kennedy, M J ^a   O'Rourke, A L ^a   Elliot, R M ^a   Simmonds, R S ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Escherichia coli O157:H7; Lactoperoxidase; Monolaurin; Natural antimicrobials; Staphylococcus aureus

Indexed keywords

ANTIINFECTIVE AGENT; DODECYL SULFATE SODIUM; GLYCEROL LAURATE; GLYCEROL PALMITOLEATE; LACTOPEROXIDASE; LAURIC ACID; OCTANOIC ACID; PALMITOLEIC ACID; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; ENZYME ACTIVITY; ESCHERICHIA COLI O157; FOOD; GROWTH INHIBITION; GROWTH RATE; MEAT; MILK; NONHUMAN; STAPHYLOCOCCUS AUREUS;

ANIMALS; DOSE-RESPONSE RELATIONSHIP, DRUG; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD POISONING; GLYCERIDES; HUMANS; LACTOPEROXIDASE; LAURATES; MEAT PRODUCTS; MILK; MONOGLYCERIDES; STAPHYLOCOCCUS AUREUS; SURFACE-ACTIVE AGENTS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA; POSIBACTERIA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 0037169931     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00698-5     Document Type: Article

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