Activity of Citrus Essential Oils againstEscherichia coli O157:H7 and Salmonella spp. and Effects on Beef Subprimal Cuts under Refrigeration

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Pittman, Curtis I ^a   Pendleton, Sean ^b   Bisha, Bledar ^a   O'Bryan, Corliss A ^b   Belk, Keith E ^a   Goodridge, Lawrence ^a   Crandall, Philip G ^b   Ricke, Steven C ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Beef subprimals; Citrus essential oils (CEOs); Escherichia coliO157:H7; Intervention; Salmonellaspp

Indexed keywords

ANTIINFECTIVE AGENT; ESSENTIAL OIL; FOOD PRESERVATIVE; ORANGE OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; ECONOMICS; EDUCATION; ESCHERICHIA COLI O157; FOOD INDUSTRY; FOOD POISONING; FREEZING; FRUIT; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; MEAT; MICROBIAL VIABILITY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; SALMONELLA; SALMONELLA ENTERICA; SWEET ORANGE;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; CITRUS SINENSIS; ESCHERICHIA COLI O157; FOOD PRESERVATIVES; FOOD-PROCESSING INDUSTRY; FOODBORNE DISEASES; FRUIT; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; INDUSTRIAL WASTE; MEAT; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; OILS, VOLATILE; PLANT OILS; REFRIGERATION; SALMONELLA; SALMONELLA ENTERICA;

BACTERIA (MICROORGANISMS); CITRUS; CITRUS SINENSIS; ESCHERICHIA; SALMONELLA;

EID: 79961127215     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02253.x     Document Type: Article

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