Antimicrobial efficiency of essential oil and freeze-thaw treatments against escherichia coli O157:H7 and salmonella enterica ser. enteritidis in Strawberry juice

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Duan, J ^a   Zhao, Y ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

E. coli O157:H7; Essential oils; Freeze thawing; S. Enteritidis; Strawberry juice

Indexed keywords

ANTIINFECTIVE AGENT; BASIL OIL; CINNAMON OIL, LEAF; ESSENTIAL OIL; LEMONGRASS OIL; TERPENE; VEGETABLE OIL;

ARTICLE; BEVERAGE; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTROL; FREEZING; FRUIT; HEAT; MICROBIOLOGY; PHYSIOLOGY; SALMONELLA ENTERITIDIS; STRAWBERRY;

ANTI-BACTERIAL AGENTS; BEVERAGES; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FRAGARIA; FREEZING; FRUIT; HOT TEMPERATURE; OILS, VOLATILE; PLANT OILS; SALMONELLA ENTERITIDIS; TERPENES;

CINNAMOMUM VERUM; CYMBOPOGON CITRATUS; ESCHERICHIA COLI; FRAGARIA X ANANASSA; OCIMUM; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS;

EID: 64049098692     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01094.x     Document Type: Article

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