Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp.

International Journal of Food Microbiology

Volumn 139, Issue 3, 2010, Pages 214-217

  Pathania, A ^a   McKee, S R ^a   Bilgili, S F ^a   Singh, M ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

Antimicrobials; Commercial marinades; Salmonella

Indexed keywords

NALIDIXIC ACID;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CLINICAL EFFECTIVENESS; CONTROLLED STUDY; FOOD; FOOD PRESERVATION; FOOD SAFETY; FOOD STORAGE; IN VITRO STUDY; MARINATION; NONHUMAN; PEPPER; ROOM TEMPERATURE; SALMONELLA; SALMONELLA HEIDELBERG; SALMONELLA SENFTENBERG; SALMONELLA TYPHIMURIUM; STORAGE TEMPERATURE; TERIYAKI;

ANIMALS; ANTI-INFECTIVE AGENTS; FLAVORING AGENTS; FOOD MICROBIOLOGY; FOOD PRESERVATION; MICROBIAL VIABILITY; POULTRY; SALMONELLA; TEMPERATURE;

CITRUS LIMON; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 77952240569     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.039     Document Type: Article

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