Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella enterica on organic leafy greens at varying exposure times and storage temperatures

Food Microbiology

Volumn 34, Issue 1, 2013, Pages 123-129

  Moore Neibel, Katherine ^a   Gerber, Colin ^a   Patel, Jitendra ^b   Friedman, Mendel ^c   Jaroni, Divya ^d   Ravishankar, Sadhana ^a  

^a UNIVERSITY OF ARIZONA   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

^d OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Antimicrobials; Food safety; Oregano oil; Organic leafy greens; Salmonella

Indexed keywords

ANTIINFECTIVE AGENT; VEGETABLE OIL;

ANTIBIOTIC RESISTANCE; ARTICLE; CHEMISTRY; DRUG EFFECT; EVALUATION; FOOD PRESERVATION; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; LETTUCE; METHODOLOGY; MICROBIOLOGY; ORGANIC FOOD; ORIGANUM; PLANT LEAF; SALMONELLA ENTERICA; SPINACH; TEMPERATURE;

ANTI-BACTERIAL AGENTS; DRUG RESISTANCE, BACTERIAL; FOOD PRESERVATION; FOOD STORAGE; FOOD, ORGANIC; LETTUCE; ORIGANUM; PLANT LEAVES; PLANT OILS; SALMONELLA ENTERICA; SPINACIA OLERACEA; TEMPERATURE;

LACTUCA; ORIGANUM; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR NEWPORT; SPINACIA OLERACEA;

EID: 84871908594     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.12.001     Document Type: Article

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