Activity of Caprylic Acid, Carvacrol, e{open}-Polylysine and their Combinations against Salmonella in Not-Ready-to-Eat Surface-Browned, Frozen, Breaded Chicken Products

Journal of Food Science

Volumn 77, Issue 7, 2012, Pages

  Moschonas, Galatios ^a   Geornaras, Ifigenia ^a   Stopforth, Jarret D ^b   Wach, Damien ^b   Woerner, Dale R ^a   Belk, Keith E ^a   Smith, Gary C ^a   Sofos, John N ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b PURAC America Inc   (United States)

Author keywords

Antimicrobials; Breaded chicken products; Not ready to eat; Salmonella

Indexed keywords

ANTIINFECTIVE AGENT; CARVACROL; OCTANOIC ACID; OCTANOIC ACID DERIVATIVE; POLYLYSINE; TERPENE;

ANIMAL; ARTICLE; CHICKEN; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; FREEZING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; PHYSICAL CHEMISTRY; PRODUCT SAFETY; SALMONELLA;

ANIMALS; ANTI-INFECTIVE AGENTS; CHICKENS; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; FREEZING; MEAT PRODUCTS; MONOTERPENES; OCTANOIC ACIDS; PHYSICOCHEMICAL PHENOMENA; POLYLYSINE; SALMONELLA;

COLUMBA; SALMONELLA;

EID: 84863529620     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02757.x     Document Type: Article

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