Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7°C

LWT

Volumn 59, Issue 1, 2014, Pages 86-93

  Da Silveira, Sheila Mello ^a,d   Luciano, Fernando Bittencourt ^b   Fronza, Nei ^a   Cunha, Anildo ^c   Scheuermann, Gerson Neudí ^c   Vieira, Cleide Rosana Werneck ^d  

^a Science and Technology   (Brazil)

^b PONTIFICAL CATHOLIC UNIVERSITY OF PARANÁ   (Brazil)

^c Embrapa Pigs and Poultry   (Brazil)

^d FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Antimicrobial activity; Bay leaf; Essential oil; Fresh sausage; Invitro

Indexed keywords

ESCHERICHIA COLI; FOOD STORAGE; MEATS; MICROWAVE INTEGRATED CIRCUITS;

ANTI-MICROBIAL ACTIVITY; BAY LEAVES; CHEMICAL COMPOSITIONS; FOOD-BORNE PATHOGENS; FRESH SAUSAGES; IN-VITRO; LEAF ESSENTIAL OIL; MINIMUM BACTERICIDAL CONCENTRATIONS; MINIMUM INHIBITORY CONCENTRATION; SHELF LIFE;

ESSENTIAL OILS;

ESCHERICHIA COLI; LAURUS NOBILIS; YERSINIA ENTEROCOLITICA;

EID: 84903788588     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.032     Document Type: Article

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