Antimicrobial activity of mustard essential oil against Escherichia coli O157:H7 and Salmonella typhi

Food Control

Volumn 20, Issue 12, 2009, Pages 1073-1079

  Turgis, Mélanie ^a   Han, Jaejoon ^b   Caillet, Stéphane ^a   Lacroix, Monique ^a  

^a INRS INSTITUT ARMAND FRAPPIER   (Canada)

^b Sungkyunkwan University   (South Korea)

Author keywords

Cell ATP concentration; Electronic microscopy; Escherichia coli O157:H7; Intracellular pH; Mustard essential oil; Release of cell constituents; Salmonella typhi

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA; ESCHERICHIA COLI; SALMONELLA TYPHI;

EID: 67349278792     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.02.001     Document Type: Article

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