Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg

Food Science and Technology International

Volumn 19, Issue 4, 2013, Pages 357-364

  Esteban, María Dolores ^a   Aznar, Arantxa ^a   Fernández, Pablo S ^a   Palop, Alfredo ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

antimicrobials; carvacrol; combined preservation processes; Nisin; Salmonella

Indexed keywords

ANTIMICROBIALS; CARVACROL; LAG PHASE DURATION; NATURAL-ANTIMICROBIALS; NISIN; SALMONELLA ENTERITIDIS; SALMONELLA SENFTENBERG; STATIONARY PHASE;

ANTIBIOTICS; SALMONELLA;

HEAT TREATMENT;

ANTIINFECTIVE AGENT; CARVACROL; NISIN; TERPENE;

ANTIMICROBIALS; ARTICLE; COMBINED PRESERVATION PROCESSES; DRUG EFFECT; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; SALMONELLA; SALMONELLA ENTERITIDIS;

ANTIMICROBIALS; CARVACROL; COMBINED PRESERVATION PROCESSES; NISIN; SALMONELLA;

ANTI-BACTERIAL AGENTS; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; MONOTERPENES; NISIN; SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 84879769699     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212455185     Document Type: Article

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