Inactivation of salmonella enterica serovar typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils

Journal of Food Science

Volumn 78, Issue 3, 2013, Pages

  Yun, Juan ^b   Fan, Xuetong ^a   Li, Xihong ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Essential oil; Quality; Salmonella; SEM; Tomato

Indexed keywords

ACROLEIN; ALLYL ISOTHIOCYANATE; ANTIINFECTIVE AGENT; ASCORBIC ACID; CARVACROL; CINNAMALDEHYDE; DRUG DERIVATIVE; ESSENTIAL OIL; ISOTHIOCYANIC ACID DERIVATIVE; PLANT EXTRACT; TERPENE;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; CINNAMOMUM ZEYLANICUM; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; FOOD STORAGE; METHODOLOGY; MICROBIOLOGY; MUSTARD; ORIGANUM; SALMONELLA TYPHIMURIUM; TOMATO;

ACROLEIN; ANTI-BACTERIAL AGENTS; ASCORBIC ACID; CINNAMOMUM ZEYLANICUM; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; ISOTHIOCYANATES; LYCOPERSICON ESCULENTUM; MONOTERPENES; MUSTARD PLANT; OILS, VOLATILE; ORIGANUM; PLANT EXTRACTS; SALMONELLA TYPHIMURIUM;

BACTERIA (MICROORGANISMS); CINNAMOMUM VERUM; LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME; ORIGANUM; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

EID: 84874557800     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12052     Document Type: Article

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