Plant extracts, spices, and essential oils inactivate Escherichia coli O157:H7 and reduce formation of potentially carcinogenic heterocyclic amines in cooked beef patties

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 14, 2012, Pages 3792-3799

  Rounds, Liliana ^a   Havens, Cody M ^a   Feinstein, Yelena ^a   Friedman, Mendel ^b   Ravishankar, Sadhana ^a  

^a UNIVERSITY OF ARIZONA   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Escherichia coli O157:H7; ground beef patties; heterocyclic amines; plant compounds

Indexed keywords

APPLE SKIN; COOKED BEEF; DETECTION LIMITS; E. COLI; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; FOODBORNE INFECTIONS; GEOMETRIC CENTER; GROUND BEEF; HETEROCYCLIC AMINES; HIGH-TEMPERATURE TREATMENT; LEMONGRASS OIL; MASS SPECTROMETRY ANALYSIS; MEAT PRODUCTS; NATURAL PLANTS; PLANT COMPOUNDS; QUINOXALINES;

AMINES; ESSENTIAL OILS; FRUITS; MASS SPECTROMETRY; MEATS; PLANT EXTRACTS; THERMAL PROCESSING (FOODS);

ESCHERICHIA COLI;

2 AMINO 1 METHYL 6 PHENYLIMIDAZO(4,5 B)PYRIDINE; 2 AMINO 3,8 DIMETHYLIMIDAZO(4,5 F)QUINOXALINE; 2-AMINO-1-METHYL-6-PHENYLIMIDAZO(4,5-B)PYRIDINE; 2-AMINO-3,8-DIMETHYLIMIDAZO(4,5-F)QUINOXALINE; ANTIINFECTIVE AGENT; ANTINEOPLASTIC AGENT; CARCINOGEN; CLOVE OIL; ESSENTIAL OIL; IMIDAZOLE DERIVATIVE; PLANT EXTRACT; QUINOXALINE DERIVATIVE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; DRUG EFFECT; ESCHERICHIA COLI O157; FRUIT; HEAT; MALUS; MEAT; MICROBIOLOGY; OLIVE TREE; ONION; SPICE;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTICARCINOGENIC AGENTS; CARCINOGENS; CATTLE; CLOVE OIL; ESCHERICHIA COLI O157; FRUIT; HOT TEMPERATURE; IMIDAZOLES; MALUS; MEAT; OILS, VOLATILE; OLEA; ONIONS; PLANT EXTRACTS; QUINOXALINES; SPICES;

ALLIUM CEPA; ESCHERICHIA COLI; MALUS X DOMESTICA; SYZYGIUM AROMATICUM;

EID: 84859615811     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204062p     Document Type: Article

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