Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Luciano, F B ^a   Hosseinian, F S ^a   Beta, T ^a   Holley, R A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Allyl isothiocyanate; Conjugation; E. coli O157:H7; Glutathione; Meat safety

Indexed keywords

ALLYL ISOTHIOCYANATE; ANTIINFECTIVE AGENT; CYSTEINE; GLUTATHIONE; ISOTHIOCYANIC ACID DERIVATIVE;

ANIMAL; ARTICLE; DRUG ANTAGONISM; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; PH; SAFETY; TEMPERATURE; TIME;

ANIMALS; ANTI-BACTERIAL AGENTS; CONSUMER PRODUCT SAFETY; CYSTEINE; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; GLUTATHIONE; HUMANS; HYDROGEN-ION CONCENTRATION; ISOTHIOCYANATES; MEAT; MEAT PRODUCTS; TEMPERATURE; TIME FACTORS;

ESCHERICHIA COLI;

EID: 44949153544     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00762.x     Document Type: Article

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