Carvacrol facilitates heat-induced inactivation of escherichia coli O157: H7 and inhibits formation of heterocyclic amines in grilled ground beef patties

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 5, 2009, Pages 1848-1853

  Friedman, Mendel ^a   Zhu, Libin ^b   Feinstein, Yelena ^b   Ravishankar, Sadhana ^b  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF ARIZONA   (United States)

Author keywords

Beef patties; Carvacrol; Escherichia. coli O157:H7; Heterocyclic amines; Inhibition

Indexed keywords

AMINE; CARVACROL; TERPENE;

ARTICLE; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; MEAT; MICROBIAL VIABILITY; MICROBIOLOGY;

AMINES; ESCHERICHIA COLI O157; FOOD HANDLING; HOT TEMPERATURE; MEAT PRODUCTS; MICROBIAL VIABILITY; MONOTERPENES;

ESCHERICHIA; ESCHERICHIA COLI; ORIGANUM;

EID: 64549128194     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8022657     Document Type: Article

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