In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria

Food Control

Volumn 21, Issue 10, 2010, Pages 1408-1414

  Weerakkody, Nimsha S ^a   Caffin, Nola ^a   Turner, Mark S ^a   Dykes, Gary A ^b,c  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b CSIRO   (Australia)

^c MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Antimicrobial activity; Spices and herbs; Total phenolic content

Indexed keywords

ALPINIA; ALPINIA GALANGA; BACTERIA (MICROORGANISMS); CITRUS LIMON; ESCHERICHIA COLI; EUCALYPTUS; GARCINIA; KAEMPFERIA GALANGA; LISTERIA MONOCYTOGENES; LITSEA CUBEBA; NEGIBACTERIA; ORIGANUM; ORIGANUM VULGARE; PIPER NIGRUM; POSIBACTERIA; ROSMARINUS OFFICINALIS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; TASMANNIA LANCEOLATA;

EID: 77953609416     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.04.014     Document Type: Article

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