The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil

Brazilian Journal of Microbiology

Volumn 44, Issue 4, 2013, Pages 1189-1194

  Melo, Geiseanny Fernandes do Amarante ^a   da Costa, Ana Caroliny Vieira ^a   Garino Junior, Felício ^b   Medeiros, Rosália Severo ^a   Madruga, Marta Suely ^a   Neto, Vicente Queiroga ^b  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b FEDERAL UNIVERSITY OF CAMPINA GRANDE   (Brazil)

Author keywords

Antimicrobial activity; Croton blanchetianus Baill; Essential oil; Foodborne microorganisms

Indexed keywords

ANTIINFECTIVE AGENT; CROTON OIL; ESSENTIAL OIL; FOOD PRESERVATIVE;

AEROMONAS HYDROPHILA; BACTERIAL LOAD; CHEMISTRY; CROTON; DRUG EFFECTS; ISOLATION AND PURIFICATION; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; PLANT LEAF; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; TEMPERATURE;

AEROMONAS HYDROPHILA; ANTI-BACTERIAL AGENTS; BACTERIAL LOAD; CROTON; CROTON OIL; FOOD PRESERVATIVES; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; OILS, VOLATILE; PLANT LEAVES; SALMONELLA ENTERITIDIS; TEMPERATURE;

EID: 84897460905     PISSN: 15178382     EISSN: 16784405     Source Type: Journal    
DOI: 10.1590/S1517-83822014005000009     Document Type: Article

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