Synergistic antimicrobial effect of nisin and p-cymene on salmonella enterica serovar typhi in vitro and on ready-to-eat food

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 3, 2010, Pages 520-524

  Rattanachaikunsopony, Pongsak ^a   Phumkhachorn, Parichat ^a  

^a UBON RATCHATHANI UNIVERSITY   (Thailand)

Author keywords

Antimicrobial effect; Nisin; P cymene; Salmonella Typhi

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL EFFECTS; BACTERIAL CELLS; ECONOMIC LOSS; IN-VITRO; P-CYMENE; PUBLIC HEALTH; READY-TO-EAT; READY-TO-EAT FOODS; SALMONELLA ENTERICA; SALMONELLA TYPHI; SEROVAR; TYPHOID FEVER;

ANTIBIOTICS; SALMONELLA;

ESSENTIAL OILS;

4-CYMENE; ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; NISIN; PARA CYMENE; TERPENE;

ARTICLE; DRUG EFFECT; DRUG POTENTIATION; FAST FOOD; FOOD CONTAMINATION; HUMAN; MEAT; MICROBIOLOGY; SALMONELLA TYPHI; TYPHOID FEVER;

ANTI-BACTERIAL AGENTS; DRUG SYNERGISM; FAST FOODS; FOOD CONTAMINATION; FOOD PRESERVATIVES; HUMANS; MEAT PRODUCTS; MONOTERPENES; NISIN; SALMONELLA TYPHI; TYPHOID FEVER;

BACTERIA (MICROORGANISMS); SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHI; SALMONELLA TYPHI;

EID: 77950153909     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90708     Document Type: Article

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