Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat

International Journal of Food Microbiology

Volumn 125, Issue 3, 2008, Pages 242-251

  Hayouni, El Akrem ^a,d   Chraief, Imed ^b   Abedrabba, Manaf ^c   Bouix, Marielle ^e   Leveau, Jean Yves ^e   Mohammed, Hammami ^b   Hamdi, Moktar ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b UNIVERSITY OF MONASTIR   (Tunisia)

^c UNIVERSITÉ DE CARTHAGE   (Tunisia)

^d Institut Supérieur des Etudes Technologiques de Zaghouan   (Tunisia)

^e Université Paris Saclay   (France)

Author keywords

Antimicrobial activity; Essential oils; GC MS; Minced beef meat; Salmonella; Salvia officinalis L.; Schinus molle L.; Sodium chloride

Indexed keywords

ABSINTHOL; ALPHA PHELLANDRENE; BETA PHELLANDRENE; BETA PINENE; BORNEOL; CINEOLE; ESSENTIAL OIL; PARA CYMENE; PINENE;

ANALYTIC METHOD; ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BEEF; BROTH DILUTION; CHEMICAL COMPOSITION; CONTROLLED STUDY; DISK DIFFUSION; FOOD INDUSTRY; FOOD MICROBIOTECHNOLOGY; FOOD PRESERVATION; FOOD QUALITY; FOOD SAFETY; GAS CHROMATOGRAPHY; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; IN VITRO STUDY; INOCULATION; MASS SPECTROMETRY; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PLANT; SALMONELLA; SALVIA OFFICINALIS; SCHINUS MOLLE; TUNISIA;

ANACARDIACEAE; ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; OILS, VOLATILE; SALMONELLA; SALVIA OFFICINALIS; TUNISIA;

CANDIDA ALBICANS; POSIBACTERIA; SALMONELLA; SALVIA OFFICINALIS; SCHINUS MOLLE;

EID: 47649112671     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.04.005     Document Type: Article

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