Antimicrobial activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on lettuce

Foodborne Pathogens and Disease

Volumn 10, Issue 1, 2013, Pages 87-96

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

^a UNIVERSITY OF MARYLAND   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c UNIVERSITY OF ARIZONA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; CHLORINE; CINNAMALDEHYDE; ESSENTIAL OIL; POLYSORBATE 20; ACROLEIN; ANTIINFECTIVE AGENT; DISINFECTANT AGENT; VEGETABLE OIL;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL SURVIVAL; BACTERIUM CULTURE; COLONY FORMING UNIT; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD COLOR; FOOD CONTAMINATION; FOOD STORAGE; FOOD TEXTURE; LETTUCE; MOULD; NONHUMAN; PLANT LEAF; PRIORITY JOURNAL; SALMONELLA ENTERICA; STORAGE TEMPERATURE; YEAST; ANALOGS AND DERIVATIVES; BACTERIAL COUNT; DRUG EFFECTS; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; PHYSIOLOGY; TIME;

ACETIC ACID; ACROLEIN; ANTI-INFECTIVE AGENTS; CHLORINE; COLONY COUNT, MICROBIAL; DISINFECTANTS; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; LETTUCE; OILS, VOLATILE; PLANT LEAVES; PLANT OILS; SALMONELLA ENTERICA; TIME FACTORS;

EID: 84873153709     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2012.1301     Document Type: Article

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