Effect of selected antimicrobial compounds on the radiosensitization of Salmonella Typhi in ground beef

Letters in Applied Microbiology

Volumn 48, Issue 6, 2009, Pages 657-662

  Turgis, M ^a   Han, J ^b   Millette, M ^a   Salmieri, S ^a   Borsa, J ^c   Lacroix, Monique ^a  

^a INRS INSTITUT ARMAND FRAPPIER   (Canada)

^b Sungkyunkwan University   (South Korea)

^c MDS Inc   (Canada)

Author keywords

Antimicrobial compounds; Essential oils; Ground beef; Irradiation; Radiosensitization; Salmonella Typhi

Indexed keywords

ALDEHYDES; IRRADIATION; MEATS;

ACTIVE COMPOUNDS; ANTIMICROBIAL COMPOUNDS; CINNAMALDEHYDE; CONCENTRATION OF; GROUND BEEF; RADIATION SENSITIVITY; RADIOSENSITIZATION; RADIOSENSITIZERS; SALMONELLA TYPHI;

ESSENTIAL OILS;

ANTIINFECTIVE AGENT; CINNAMALDEHYDE; COBALT 60; ESSENTIAL OIL; OLEORESIN; RADIOSENSITIZING AGENT; UNCLASSIFIED DRUG;

BACTERIUM; CONCENTRATION (COMPOSITION); ESSENTIAL OIL; FOOD; INOCULATION; IRRADIATION;

AIR; ARTICLE; BEEF; CINNAMON; CLOVE; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); FOOD; IRRADIATION; NONHUMAN; RADIATION DOSE; RADIOSENSITIVITY; RADIOSENSITIZATION; SALMONELLA TYPHI;

CINNAMOMUM AROMATICUM; SALMONELLA TYPHI; SYZYGIUM AROMATICUM;

EID: 65649104743     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2009.02587.x     Document Type: Article

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