Control of Salmonella on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized Oriental mustard extract plus EDTA

Food Microbiology

Volumn 48, Issue , 2015, Pages 83-88

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

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Allyl isothiocyanate; Carrageenan; Chicken; Chitosan; Oriental mustard; Salmonella

Indexed keywords

BACTERIA (MICROORGANISMS); SALMONELLA;

ALLYL ISOTHIOCYANATE; ANTIINFECTIVE AGENT; CARRAGEENAN; CHITOSAN; EDETIC ACID; ISOTHIOCYANIC ACID DERIVATIVE; PLANT EXTRACT;

ANALYSIS; ANIMAL; CHEMISTRY; CHICKEN; DRUG EFFECTS; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIOLOGY; MUSTARD; PREVENTION AND CONTROL; SALMONELLA;

ANIMALS; ANTI-BACTERIAL AGENTS; CARRAGEENAN; CHICKENS; CHITOSAN; EDETIC ACID; FOOD CONTAMINATION; ISOTHIOCYANATES; MEAT; MUSTARD PLANT; PLANT EXTRACTS; SALMONELLA;

EID: 84920163601     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.11.019     Document Type: Article

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