Synergies of carvacrol and 1,8-cineole to inhibit bacteria associated with minimally processed vegetables

International Journal of Food Microbiology

Volumn 154, Issue 3, 2012, Pages 145-151

  De Sousa, Jossana Pereira ^a   De Azerêdo, Geíza Alves ^b   De Araújo Torres, Rayanne ^c   Da Silva Vasconcelos, Margarida Angélica ^a   Da Conceição, Maria Lúcia ^c   De Souza, Evandro Leite ^c  

^a FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Antibacterial efficacy; Combined application; Minimally processed vegetables; Phytocompounds

Indexed keywords

CARVACROL; CINEOLE;

AEROMONAS HYDROPHILA; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; CELL VIABILITY; CONTROLLED STUDY; FOOD PROCESSING; LISTERIA MONOCYTOGENES; MICROFLORA; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PSEUDOMONAS FLUORESCENS; SENSORY ANALYSIS; VEGETABLE;

AEROMONAS HYDROPHILA; ANTI-INFECTIVE AGENTS; BACTERIA; COLONY COUNT, MICROBIAL; CYCLOHEXANOLS; DECONTAMINATION; DRUG COMBINATIONS; DRUG SYNERGISM; FOOD HANDLING; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; MICROBIAL SENSITIVITY TESTS; MONOTERPENES; PSEUDOMONAS FLUORESCENS; VEGETABLES;

AEROMONAS HYDROPHILA; BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; PSEUDOMONAS FLUORESCENS;

EID: 84857048461     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.12.026     Document Type: Article

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