Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

Food Control

Volumn 23, Issue 2, 2012, Pages 419-428

  Caillet, Stéphane ^a   Côté, Jacinthe ^a   Sylvain, Jean François ^b   Lacroix, Monique ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b Atoka Cranberries Inc   (Canada)

Author keywords

Cranberry juices; HPLC fractions; Maximal tolerated concentration; Minimum inhibitory concentration; Pathogens; Phenolic extracts

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; VACCINIUM MACROCARPON;

EID: 80053131446     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.08.010     Document Type: Article

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