Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157:H7 in barbecued chicken used in Iran

Food Control

Volumn 18, Issue 11, 2007, Pages 1428-1433

  Shekarforoush, S S ^a   Nazer, A H K ^a   Firouzi, R ^a   Rostami, M ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Chicken; E. coli O157:H7; Essential oil; Nutmeg; Oregano

Indexed keywords

ALLIUM CEPA; BACTERIA (MICROORGANISMS); CAPSICUM ANNUUM VAR. ANNUUM; CITRUS LIMON; COLUMBA; ESCHERICHIA COLI; MYRISTICA FRAGRANS; ORIGANUM;

EID: 34247639016     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.10.006     Document Type: Article

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