Essential oils reduce Escherichia coli O157:H7 and Salmonella on spinach leaves

Journal of Food Protection

Volumn 75, Issue 3, 2012, Pages 488-496

  Yossa, Nadine ^a   Patel, Jitendra ^b   Millner, Patricia ^b   Lo, Y Martin ^a  

^a UNIVERSITY OF MARYLAND   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORINE; ESSENTIAL OIL;

ARTICLE; BACTERIAL COUNT; CONSUMER; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; PH; PRODUCT SAFETY; SALMONELLA; SPINACH; TEMPERATURE;

CHLORINE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; OILS, VOLATILE; SALMONELLA; SPINACIA OLERACEA; TEMPERATURE;

ESCHERICHIA COLI; SALMONELLA; SPINACIA OLERACEA;

EID: 84858020241     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-344     Document Type: Article

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