Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract

International Journal of Food Microbiology

Volumn 187, Issue , 2014, Pages 77-82

  Olaimat, Amin N ^a   Fang, Yuan ^a   Holley, Richard A ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Allyl isothiocyanate; Antimicrobial coating; C. jejuni; Carrageenan; Chitosan; Oriental mustard

Indexed keywords

ALLYL ISOTHIOCYANATE; CARRAGEENAN; CHITOSAN; SINIGRIN;

AEROBIC BACTERIUM; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; CAMPYLOBACTER JEJUNI; CHICKEN MEAT; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD COATING; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MINIMUM BACTERICIDAL CONCENTRATION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PH; SALMONELLA; SHELF LIFE; SINAPIS ALBA; TEMPERATURE;

ALLYL ISOTHIOCYANATE; ANTIMICROBIAL COATING; C. JEJUNI; CARRAGEENAN; CHITOSAN; ORIENTAL MUSTARD;

ANIMALS; ANTI-BACTERIAL AGENTS; CAMPYLOBACTER JEJUNI; CARRAGEENAN; CHICKENS; CHITOSAN; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; ISOTHIOCYANATES; MEAT; MUSTARD PLANT; PLANT EXTRACTS;

EID: 84904637957     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.07.003     Document Type: Article

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