Tolerance evaluation in Salmonella enterica serovar Typhimurium challenged with sublethal amounts of Rosmarinus officinalis L. essential oil or 1,8-cineole in meat model

International Journal of Food Science and Technology

Volumn 49, Issue 8, 2014, Pages 1912-1917

  Gomes Neto, Nelson J ^a   Luz, Isabelle S ^a   Franco, Octavio L ^b   Magnani, Marciane ^a   Souza, Evandro L ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b UNIVERSIDADE CATÓLICA DE BRASÍLIA   (Brazil)

Author keywords

Essential oil; Pathogenic microorganism; Salmonella

Indexed keywords

LACTIC ACID; MEATS; MONOTERPENES; SALMONELLA;

GROWTH MEDIA; HIGH TEMPERATURE; PATHOGENIC MICROORGANISMS; ROSMARINUS OFFICINALIS; S. TYPHIMURIUM; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM; TOLERANCE EVALUATIONS;

ESSENTIAL OILS;

BACTERIA (MICROORGANISMS); ROSMARINUS OFFICINALIS; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

EID: 84904399027     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12522     Document Type: Article

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