Effect of white mustard essential oil on inoculated salmonella sp. in a sauce with particulates

Journal of Food Protection

Volumn 76, Issue 4, 2013, Pages 580-587

  David, Jairus R D ^a   Ekanayake, Athula ^b   Singh, Indarpal ^a   Farina, Brian ^c   Meyer, Michael ^a  

^a ConAgra Foods ^*  (United States)

^b PROCTER AND GAMBLE COMPANY   (United States)

^c Diebel Laboratories   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALLYL ISOTHIOCYANATE; ANTIINFECTIVE AGENT; GLUCOSINOLATE; VEGETABLE OIL;

ARTICLE; BACTERIAL COUNT; DOSE RESPONSE; DRUG EFFECT; FOOD CONTROL; FOOD FREEZING; FOOD HANDLING; HUMAN; METHODOLOGY; MICROBIOLOGY; MUSTARD; PRODUCT SAFETY; SALMONELLA; SALMONELLA FOOD POISONING; STANDARD;

ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD MICROBIOLOGY; FROZEN FOODS; GLUCOSINOLATES; HUMANS; MUSTARD PLANT; PLANT OILS; SALMONELLA; SALMONELLA FOOD POISONING;

SALMONELLA; SALMONELLA SP.; SINAPIS ALBA;

EID: 84876890603     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-375     Document Type: Article

References (14)

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