Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7

International Journal of Food Microbiology

Volumn 139, Issue 1-2, 2010, Pages 102-107

  Lacombe, Alison ^a   Wu, Vivian C H ^a   Tyler, Seth ^a   Edwards, Kelly ^a  

^a UNIVERSITY OF MAINE   (United States)

Author keywords

Anthocyanins; Cranberry; Organic acids; Phenolics

Indexed keywords

ANTHOCYANIN; CARBOXYLIC ACID DERIVATIVE; CITRIC ACID; CYANIDIN 3 GLUCOSIDE; GALLIC ACID; PHENOL DERIVATIVE; SODIUM CHLORIDE;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL OUTER MEMBRANE; BACTERICIDAL ACTIVITY; COLONY FORMING UNIT; CONTROLLED STUDY; CRANBERRY; ESCHERICHIA COLI O157; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; OSMOTIC STRESS; PH;

ANTHOCYANINS; ANTI-BACTERIAL AGENTS; CARBOHYDRATES; ESCHERICHIA COLI O157; GLUCOSIDES; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; ORGANIC CHEMICALS; PHENOLS; PLANT EXTRACTS; VACCINIUM MACROCARPON;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; VACCINIUM MACROCARPON;

EID: 77949913750     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.035     Document Type: Article

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