Potential of coriander {Coriandrum sativum) oil as a natural antimicrobial compound in controlling campylobacter jejuni in raw meat

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 1, 2010, Pages 31-35

  Rattanachaikunsopon, Pongsak ^a   Phumkhachorn, Parichat ^a  

^a UBON RATCHATHANI UNIVERSITY   (Thailand)

Author keywords

Antimicrobial activity; Campylobacter jejuni; Coriander oil

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL COMPOUNDS; ANTIMICROBIAL POTENCY; BACTERIAL CELLS; BACTERICIDAL EFFECTS; CAMPYLOBACTER JEJUNI; CHICKEN MEAT; DOSE-DEPENDENT MANNER; FOOD BORNE DISEASE; IN-VITRO; MINIMAL INHIBITORY CONCENTRATION;

BACTERIOLOGY; ESSENTIAL OILS;

MEATS;

ANTIINFECTIVE AGENT; BIOLOGICAL PRODUCT; ESSENTIAL OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; CAMPYLOBACTER JEJUNI; CATTLE; CHEMISTRY; CHICKEN; CORIANDER; DRUG EFFECT; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY;

ANIMALS; ANTI-INFECTIVE AGENTS; BIOLOGICAL PRODUCTS; CAMPYLOBACTER JEJUNI; CATTLE; CHICKENS; CORIANDRUM; FOOD CONTAMINATION; MEAT; MICROBIAL SENSITIVITY TESTS; OILS, VOLATILE; PLANT OILS;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI; CORIANDRUM SATIVUM;

EID: 75649126919     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90409     Document Type: Article

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