Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids

International Journal of Food Microbiology

Volumn 137, Issue 2-3, 2010, Pages 312-316

  de Oliveira, Carlos Eduardo Vasconcelos ^a   Stamford, Tânia Lúcia Montenegro ^a   Neto, Nelson Justino Gomes ^b   de Souza, Evandro Leite ^b  

^a FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

^b FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Antimicrobial synergy; Food model; Organic acids; Phenolic compounds

Indexed keywords

ACETIC ACID; CARVACROL; LACTIC ACID; THYMOL;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERICIDAL ACTIVITY; CONTROLLED STUDY; FOOD CONTROL; FOOD PRESERVATION; FOOD QUALITY; MEAT; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; STAPHYLOCOCCUS AUREUS;

ACETIC ACID; ANTI-BACTERIAL AGENTS; CARBOXYLIC ACIDS; COLONY COUNT, MICROBIAL; DRUG SYNERGISM; FOOD MICROBIOLOGY; HUMANS; LACTIC ACID; MICROBIAL SENSITIVITY TESTS; MONOTERPENES; PHENOLS; STAPHYLOCOCCUS AUREUS; THYMOL;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS AUREUS;

EID: 74249121667     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.11.019     Document Type: Article

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