Anti-Campylobacter, anti-aerobic, and anti-oxidative effects of roselle calyx extract and protocatechuic acid in ground beef

International Journal of Food Microbiology

Volumn 127, Issue 1-2, 2008, Pages 73-77

  Yin, Mei chin ^a   Chao, Che yi ^b  

^a CHINA MEDICAL UNIVERSITY   (Taiwan)

^b ASIA UNIVERSITY   (Taiwan)

Author keywords

Antibacterial; Antibiotic resistant; Beef; Campylobacter spp; Protocatechuic acid; Roselle calyx

Indexed keywords

AGAR; PLANT EXTRACT; PROTOCATECHUIC ACID; ROSELLE CALYX EXTRACT; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ANTIBIOTIC RESISTANCE; ANTIBIOTIC SENSITIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BEEF; CAMPYLOBACTER COLI; CAMPYLOBACTER FETUS; CAMPYLOBACTER JEJUNI; CONCENTRATION RESPONSE; CONTROLLED STUDY; COOKING; FAT CONTENT; GROWTH INHIBITION; HEAT TREATMENT; LIPID OXIDATION; MEDICINAL PLANT; MINIMUM INHIBITORY CONCENTRATION; MOISTURE; NONHUMAN; PH; PROTEIN CONTENT; ROSELLE CALYX; STORAGE TEMPERATURE; TEMPERATURE SENSITIVITY;

ANIMALS; ANTI-BACTERIAL AGENTS; CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER FETUS; CAMPYLOBACTER JEJUNI; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG RESISTANCE, BACTERIAL; FLOWERS; FOOD PRESERVATION; HIBISCUS; HUMANS; HYDROXYBENZOIC ACIDS; LIPID PEROXIDATION; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; OXIDATION-REDUCTION; PLANT EXTRACTS; TEMPERATURE;

CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER FETUS; CAMPYLOBACTER JEJUNI; HIBISCUS SABDARIFFA;

EID: 50649083922     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.06.002     Document Type: Article

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