Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce

Food Microbiology

Volumn 47, Issue , 2015, Pages 69-73

  Bhargava, Kanika ^a,b   Conti, Denise S ^c   da Rocha, Sandro R P ^c   Zhang, Yifan ^a  

^a WAYNE STATE UNIVERSITY   (United States)

^b UNIVERSITY OF CENTRAL OKLAHOMA   (United States)

^c Wayne State University   (United States)

Author keywords

Foodborne bacteria; Lettuce; Nanoemulsion; Oregano

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; ORIGANUM; SALMONELLA TYPHIMURIUM;

ANTIINFECTIVE AGENT; DISINFECTANT AGENT; EMULSION; ESSENTIAL OIL;

BACTERIAL COUNT; BACTERIUM; CHEMISTRY; EMULSION; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LETTUCE; LISTERIA MONOCYTOGENES; MICROBIOLOGY; ORIGANUM; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE;

ANTI-BACTERIAL AGENTS; BACTERIA; COLONY COUNT, MICROBIAL; DISINFECTANTS; EMULSIONS; ESCHERICHIA COLI; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; LETTUCE; LISTERIA MONOCYTOGENES; MICROSCOPY, ELECTRON, SCANNING; OILS, VOLATILE; ORIGANUM; SALMONELLA TYPHIMURIUM;

EID: 84914169036     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.11.007     Document Type: Article

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