Inactivation of Salmonella spp. on tomatoes by plant molecules

International Journal of Food Microbiology

Volumn 144, Issue 3, 2011, Pages 464-468

  Mattson, Tyler E ^a   Johny, Anup Kollanoor ^a   Amalaradjou, Mary Anne Roshni ^a   More, Karen ^a   Schreiber, David T ^a   Patel, Jitu ^b   Venkitanarayanan, Kumar ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

resorcylic acid; Carvacrol; Eugenol; Salmonella; Tomatoes; Trans cinnamaldehyde

Indexed keywords

BETA RESORCYLIC ACID; CARVACROL; CHLORINE; CINNAMALDEHYDE; EUGENOL; TRANS CINNAMALDEHYDE; UNCLASSIFIED DRUG; WATER;

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; COLOR; EXPOSURE; FOOD WASHING; INOCULATION; MICROBIOLOGICAL EXAMINATION; MOLECULE; NONHUMAN; PATHOGENESIS; PLANT; SALMONELLA; TOMATO;

ANTI-INFECTIVE AGENTS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; LYCOPERSICON ESCULENTUM; MICROBIAL VIABILITY; PLANT EXTRACTS; SALMONELLA; TIME FACTORS; WATER;

LYCOPERSICON ESCULENTUM; PRUNUS DOMESTICA; SALMONELLA;

EID: 78649994785     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.10.035     Document Type: Article

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