In vitro antimicrobial activity of garlic, oregano and chitosan against Salmonella enterica

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 10, 2008, Pages 2357-2360

  Marques, Antonio ^a   Encarnação, Susana ^a   Pedro, Sonia ^a   Nunes, Maria Leonor ^a  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

Author keywords

Chitosan; Garlic; Oregano; Salmonella enterica

Indexed keywords

CANNING; CHITIN; CHITOSAN; FOOD PRESERVATION; HEALTH; MICROORGANISMS;

ANTI-MICROBIAL ACTIVITIES; ANTIBACTERIAL ACTIVITIES; ANTIBACTERIAL PROPERTIES; FOOD WASTES; GARLIC; IN-VITRO; LOW TEMPERATURE; OREGANO; PATHOGENIC MICRO ORGANISMS; RISK OF CONTAMINATION; SALMONELLA ENTERICA; SALMONELLA SPP.; SHELF-LIFE;

AMINES;

ALLIUM SATIVUM; ORIGANUM; SALMONELLA; SALMONELLA ENTERICA;

EID: 50249147827     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9721-7     Document Type: Article

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