Chemical composition and inhibitory parameters of essential oil and extracts of Nandina domestica Thunb. to control food-borne pathogenic and spoilage bacteria

International Journal of Food Microbiology

Volumn 125, Issue 2, 2008, Pages 117-122

  Bajpai, Vivek K ^a   Rahman, Atiqur ^a   Kang, Sun Chul ^a  

^a Daegu University   (South Korea)

Author keywords

3,5 dimethylpyrazole; Antibacterial activity; Essential oil; Food borne and spoiling bacteria; Mono phenol; Nandina domestica Thunb.

Indexed keywords

1 INDOLIZINO CARBAZOLE; 2 PENTANONE; 2(5H) FURANONE; 3,5 DIMETHYLPYRAZOLE; AZIRIDINE; DIMETHYL ETHER; ESSENTIAL OIL; ETHANONE; FURFURAL; NANDINA DOMESTICA EXTRACT; PHENOL; PLANT EXTRACT;

ARTICLE; BACILLUS SUBTILIS; BACTERIAL COUNT; CHEMICAL COMPOSITION; DISTILLATION; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD SPOILAGE; LISTERIA MONOCYTOGENES; MASS FRAGMENTOGRAPHY; MINIMUM INHIBITORY CONCENTRATION; NANDINA DOMESTICA; NONHUMAN; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; SHRUB; STAPHYLOCOCCUS AUREUS;

ANTI-BACTERIAL AGENTS; BERBERIDACEAE; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HUMANS; MICROBIAL SENSITIVITY TESTS; OILS, VOLATILE; PLANT EXTRACTS; SPECIES SPECIFICITY; TIME FACTORS;

BACILLUS SUBTILIS; ENTEROBACTER; ESCHERICHIA COLI O157:H-; LISTERIA MONOCYTOGENES; NANDINA DOMESTICA; PSEUDOMONAS AERUGINOSA; SALMONELLA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 45849125358     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.03.011     Document Type: Article

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