Inhibitory activity of Thai condiments on pandemic strain of Vibrio parahaemolyticus

Food Microbiology

Volumn 24, Issue 4, 2007, Pages 413-418

  Vuddhakul, Varaporn ^a   Bhoopong, Phuangthip ^a   Hayeebilan, Fadeeya ^a   Subhadhirasakul, Sanan ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Antibacterial activity; Galangal; Thai condiments; V. parahaemolyticus

Indexed keywords

ANTIINFECTIVE AGENT;

ARTICLE; BACTERIAL COUNT; CONDIMENT; COOKING; DOSE RESPONSE; DRUG EFFECT; FOOD HANDLING; HUMAN; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; PH; SAFETY; TEMPERATURE; THAILAND; VIBRIO PARAHAEMOLYTICUS;

ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; CONDIMENTS; CONSUMER PRODUCT SAFETY; COOKERY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; TEMPERATURE; THAILAND; VIBRIO PARAHAEMOLYTICUS;

ALLIUM SATIVUM; CITRUS LIMON; KAEMPFERIA GALANGA; VIBRIO PARAHAEMOLYTICUS;

EID: 33845652754     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.04.010     Document Type: Article

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