Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings

Poultry Science

Volumn 93, Issue 5, 2014, Pages 1258-1262

  Thanissery, R ^a   Smith, D P ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Campylobacter; marination; orange oil; Salmonella; thyme oil

Indexed keywords

ANTIINFECTIVE AGENT; ORANGE OIL; THYME OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; CAMPYLOBACTER; CAMPYLOBACTER COLI; CHEMISTRY; CHICKEN; DRUG EFFECT; FOOD CONTAMINATION; FOOD HANDLING; FORELIMB; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MARINATION; MEAT; METHODOLOGY; MICROBIOLOGY; PECTORALIS MAJOR MUSCLE; PHYSIOLOGY; SALMONELLA; SALMONELLA ENTERITIDIS; THYMUS (PLANT);

CAMPYLOBACTER; MARINATION; ORANGE OIL; SALMONELLA; THYME OIL;

ANIMALS; ANTI-BACTERIAL AGENTS; CAMPYLOBACTER COLI; CHICKENS; FOOD CONTAMINATION; FOOD HANDLING; MEAT; PECTORALIS MUSCLES; PLANT OILS; SALMONELLA ENTERITIDIS; THYMUS PLANT; WING;

EID: 84901456565     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2013-03697     Document Type: Article

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