Efficacy of myrtle oil against Salmonella Typhimurium on fresh produce

International Journal of Food Microbiology

Volumn 130, Issue 2, 2009, Pages 147-150

  Gündüz, Gülten Tiryaki ^a   Gönül, Şahika Aktuǧ ^a   Karapinar, Mehmet ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Antimicrobial effect; Fresh produce; Myrtle leaves oil; Salmonella

Indexed keywords

DISINFECTANT AGENT; MYRTLE OIL; NALIDIXIC ACID; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANTIMICROBIAL ACTIVITY; ARTICLE; FOOD PRESERVATION; LETTUCE; MYRTLE; PLANT LEAF; SALMONELLA TYPHIMURIUM; TOMATO; VEGETABLE;

DISINFECTANTS; DRUG RESISTANCE, BACTERIAL; LETTUCE; LYCOPERSICON ESCULENTUM; MYRTUS; NALIDIXIC ACID; PLANT OILS; SALMONELLA TYPHIMURIUM;

LACTUCA; LYCOPERSICON ESCULENTUM; MYRTUS COMMUNIS; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 60649087364     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.01.010     Document Type: Article

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