Sublethal amounts of origanum vulgare L. Essential Oil and carvacrol cause injury and changes in membrane fatty acid of salmonella typhimurium cultivated in a meat broth

Foodborne Pathogens and Disease

Volumn 11, Issue 5, 2014, Pages 357-361

  Luz, Isabelle Da Silva ^a   De Melo, Adma Nadja Ferreira ^b   Bezerra, Taliana Kênia Alves ^a   Madruga, Marta Suely ^a   Magnani, Marciane ^b   De Souza, Evandro Leite ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b Laboratory of Biochemistry of Foods Department of Food Engineering Center of Technology Federal University of Paraíba Campus i   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CARVACROL; ESSENTIAL OIL; FATTY ACID; LINOLEIC ACID; MYRISTIC ACID; PALMITIC ACID; PALMITOLEIC ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; UNSATURATED FATTY ACID; PLANT EXTRACT; TERPENE;

ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL MEMBRANE; CELL COUNT; CELL MEMBRANE; CELL VIABILITY; LIPID COMPOSITION; MEAT; MEAT BROTH; MEMBRANE DAMAGE; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; OREGANO; OUTER MEMBRANE; PRIORITY JOURNAL; SALMONELLA TYPHIMURIUM; ANALYSIS; CHEMISTRY; DRUG EFFECTS; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; ORIGANUM; PREVENTION AND CONTROL; REPRODUCIBILITY; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM;

CELL MEMBRANE; FATTY ACIDS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; MEAT PRODUCTS; MONOTERPENES; OILS, VOLATILE; ORIGANUM; PLANT EXTRACTS; REPRODUCIBILITY OF RESULTS; SALMONELLA TYPHIMURIUM;

EID: 84899892497     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2013.1695     Document Type: Article

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