Control of Salmonella in foods by using essential oils: A review

Food Research International

Volumn 45, Issue 2, 2012, Pages 722-734

  Bajpai, Vivek K ^a   Baek, Kwang Hyun ^a   Kang, Sun Chul ^b  

^a Yeungnam University   (South Korea)

^b Daegu University   (South Korea)

Author keywords

Antibiotic resistance; Food poisoning; PEOs; Plant based antimicrobials; Salmonella

Indexed keywords

ANTI-MICROBIAL AGENT; ANTIBACTERIAL ACTION; ANTIBACTERIAL EFFICACY; ANTIBIOTIC RESISTANCE; BIOACTIVE SUBSTANCES; CHEMICAL NATURE; ENVIRONMENTAL CONDITIONS; FOOD INDUSTRIES; FOOD MODEL SYSTEMS; FOOD POISONING; FOOD QUALITY; FOOD SYSTEM; FOOD-BORNE PATHOGENS; FOODBORNE INFECTIONS; HEALTH CONCERNS; HUMAN SOCIETY; IN-VIVO; INFECTIOUS DISEASE; LEGAL ASPECTS; LIFE-THREATENING INFECTIONS; LITERATURE DATA; LITERATURE SURVEY; LOW RATES; NATURAL PRODUCTS; PEOS; PLANT ORIGIN; PLANT VOLATILES; PLANT-BASED ANTIMICROBIALS; PUBLIC HEALTH; RECENT TRENDS; SALMONELLA INFECTIONS; THERAPEUTIC VALUES; VOLATILE COMPONENTS; VOLATILE OIL;

ANTIBIOTICS; ESSENTIAL OILS; FOOD PROCESSING; FOOD PRODUCTS; MICROORGANISMS; SALMONELLA;

FOOD MICROBIOLOGY;

BACTERIA (MICROORGANISMS); SALMONELLA;

EID: 84857398704     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.052     Document Type: Review

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