Antimicrobial activity of essential oils and five terpenoid compounds against Campylobacter jejuni in pure and mixed culture experiments

International Journal of Food Microbiology

Volumn 166, Issue 3, 2013, Pages 450-457

  Kurekci, Cemil ^a,b,c   Padmanabha, Jagadish ^a   Bishop Hurley, Sharon L ^a   Hassan, Errol ^b   Al Jassim, Rafat A M ^b   McSweeney, Christopher S ^a  

^a CSIRO   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Antimicrobial activity; Campylobacter jejuni; Essential oils

Indexed keywords

BISABOLOL; CINEOLE; ESSENTIAL OIL; LEMON MYRTLE OIL; LEPTOSPERMUM OIL; NEEM OIL; NEROLIDOL; POLYPHENOL; TEA TREE OIL; TERPENOID; TERPINEN 4 OL; TERPINENE; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ARTICLE; BROTH DILUTION; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CONTROLLED STUDY; DISK DIFFUSION; FERMENTATION TECHNIQUE; IN VITRO STUDY; MINIMUM INHIBITORY CONCENTRATION; MIXED CELL CULTURE; NONHUMAN;

AZADIRACHTA INDICA; CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CITRUS LIMON; LEPTOSPERMUM; MELALEUCA ALTERNIFOLIA; NEGIBACTERIA; POSIBACTERIA;

EID: 84884136217     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.08.014     Document Type: Article

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