Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans

International Journal of Food Microbiology

Volumn 191, Issue , 2014, Pages 82-88

  Severino, Renato ^a,c   Vu, Khanh Dang ^c   Donsì, Francesco ^b   Salmieri, Stephane ^c   Ferrari, Giovanna ^a,b   Lacroix, Monique ^c  

^a ProdAl Scarl   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

^c INRS INSTITUT ARMAND FRAPPIER   (Canada)

Author keywords

Antimicrobial coating; Listeria innocua; Nanoemulsion of mandarin oil; Ozonated water; UV C; Irradiation

Indexed keywords

ANTIINFECTIVE AGENT; CHITOSAN; ESSENTIAL OIL; WATER; EMULSION;

ANTIBACTERIAL ACTIVITY; ARTICLE; BEAN; CELL MEMBRANE; CELL MEMBRANE PERMEABILITY; CELL SURFACE; CELL WALL; CHEMICAL BOND; COLOR; CONTROLLED STUDY; DRUG COATING; DRUG FORMULATION; DRUG POTENTIATION; DRUG STORAGE; GAMMA IRRADIATION; GREEN BEAN; INTERMETHOD COMPARISON; LISTERIA INNOCUA; MANDARIN; NANOEMULSION; NONHUMAN; OZONATION; PATHOGEN LOAD; PROTON MOTIVE FORCE; REDUCTION; SHELF LIFE; ULTRAVIOLET C RADIATION; WATER IMMERSION; WATER LOSS; WATER TREATMENT; BACTERIAL COUNT; DRUG EFFECTS; EMULSION; FABACEAE; FOOD CONTROL; FOOD PRESERVATION; LISTERIA; MICROBIOLOGY; PROCEDURES; STANDARDS; VEGETABLE;

LISTERIA INNOCUA;

ANTI-BACTERIAL AGENTS; CHITOSAN; COLONY COUNT, MICROBIAL; EMULSIONS; FABACEAE; FOOD MICROBIOLOGY; FOOD PRESERVATION; LISTERIA; OILS, VOLATILE; VEGETABLES;

EID: 84907487083     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.09.007     Document Type: Article

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