Antimicrobial Activity of Oregano Oil on Iceberg Lettuce with Different Attachment Conditions

Journal of Food Science

Volumn 77, Issue 7, 2012, Pages

  Gündüz, Gülten Tiryaki ^a   Niemira, Brendan A ^b   Gönül, Şahika Aktuǧ ^a   Karapinar, Mehmet ^a  

^a EGE UNIVERSITY   (Turkey)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Antimicrobial; Essential oil; Lettuce; Salmonella; Vegetables

Indexed keywords

ANTIINFECTIVE AGENT; DISINFECTANT AGENT; ESSENTIAL OIL;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; FOOD CONTAMINATION; FOOD CONTROL; LETTUCE; MICROBIOLOGY; ORIGANUM; PRODUCT SAFETY;

ANTI-INFECTIVE AGENTS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTANTS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LETTUCE; OILS, VOLATILE; ORIGANUM;

LACTUCA; ORIGANUM; SALMONELLA;

EID: 84863511951     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02759.x     Document Type: Article

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