Modeling the inhibition of Salmonella typhimurium growth by combination of food antimicrobials

International Journal of Food Microbiology

Volumn 115, Issue 1, 2007, Pages 95-109

  Kobilinsky, A ^a   Nazer, A I ^b   Dubois Brissonnet, F ^b  

^a UR341 National Agronomical Research Institute (INRA)   (France)

^b AGROPARISTECH   (France)

Author keywords

Acidic compounds; Aromatic compounds; Experimental design; Growth inhibition; Salmonella Typhimurium; Smoothing; Synergy

Indexed keywords

4 AMINOBENZOIC ACID; ACETIC ACID; ANTIINFECTIVE AGENT; AROMATIC COMPOUND; BENZOIC ACID; CARBOXYLIC ACID; CARVACROL; CITRAL; CITRIC ACID; EUGENOL; GERANIOL; HEXAMETAPHOSPHATE SODIUM; LACTATE SODIUM; LACTIC ACID; MENTHOL; SODIUM NITRITE; TERPINEOL; THYMOL; TRIPOLYPHOSPHATE;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; FACTORIAL DESIGN; FOOD INDUSTRY; FOOD SAFETY; NONHUMAN; PREDICTION; SALMONELLA TYPHIMURIUM;

ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; EUGENOL; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; MODELS, BIOLOGICAL; MONOTERPENES; SALMONELLA TYPHIMURIUM; TERPENES; THYMOL;

SALMONELLA TYPHIMURIUM;

EID: 33847653413     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.10.039     Document Type: Article

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