Inhibition of Salmonella enterica serotype Enteritidis on agar and raw chicken by carvacrol vapour

International Journal of Food Microbiology

Volumn 119, Issue 3, 2007, Pages 346-350

  Burt, Sara A ^a   Fledderman, Mattijs J ^b   Haagsman, Henk P ^b   van Knapen, Frans ^a   Veldhuizen, Edwin J A ^b  

^a UTRECHT UNIVERSITY   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

Author keywords

Carvacrol; Chicken; Decontamination; Meat; Salmonella enterica serotype Enteritidis; Vapour

Indexed keywords

AGAR; ALCOHOL; CARVACROL;

AEROBIC CAPACITY; ANAEROBIC CAPACITY; ARTICLE; CELL VIABILITY; CHICKEN; FOOD CONTAMINATION; INOCULATION; NONHUMAN; RAW FOOD; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS; SEROTYPE; TEMPERATURE SENSITIVITY; ULTRAVIOLET IRRADIATION; VAPOR;

AGAR; ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; DISINFECTANTS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; MICROBIAL VIABILITY; MONOTERPENES; SALMONELLA ENTERITIDIS; TEMPERATURE; TIME FACTORS; VOLATILIZATION;

BACTERIA (MICROORGANISMS); SALMONELLA ENTERICA;

EID: 35748930841     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.05.002     Document Type: Article

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