Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 981-986

  Al Reza, Sharif M ^a,b   Rahman, Atiqur ^b   Lee, Jonghwi ^c   Kang, Sun Chul ^a  

^a Daegu University   (South Korea)

^b ISLAMIC UNIVERSITY   (Bangladesh)

^c Chung Ang University   (South Korea)

Author keywords

Antibacterial activity; Essential oil; Food borne pathogens; Zizyphus jujuba

Indexed keywords

ACETIC ACID ETHYL ESTER; CHLOROFORM; ESSENTIAL OIL; HEXANE; METHANOL; PLANT EXTRACT; UNCLASSIFIED DRUG; ZIZYPHUS JUJUBA EXTRACT;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL COUNT; CELL VIABILITY; CHEMICAL COMPOSITION; DRUG EFFICACY; ESCHERICHIA COLI; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; MORPHOLOGY; NONHUMAN; PLANT SEED; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; SCANNING ELECTRON MICROSCOPY; STAPHYLOCOCCUS AUREUS;

BACILLUS SUBTILIS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; ZIZIPHUS JUJUBA;

EID: 70449533853     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.059     Document Type: Article

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