The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on Turkey breast cutlets

Food Microbiology

Volumn 49, Issue , 2015, Pages 134-141

  Nair, Divek V T ^a   Kiess, Aaron ^a   Nannapaneni, Rama ^a   Schilling, Wes ^a   Sharma, Chander Shekhar ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Campylobacter; Carvacrol; Lactic acid bacteria; Modified atmosphere packaging; Natural antimicrobial; Poultry; Salmonella

Indexed keywords

CAMPYLOBACTER; CAMPYLOBACTER JEJUNI; SALMONELLA;

ANTIINFECTIVE AGENT; CARVACROL; FOOD ADDITIVE; LACTIC ACID; TERPENE;

ANALYSIS; ANIMAL; BACTERIUM; CAMPYLOBACTER JEJUNI; DEVICES; EVALUATION STUDY; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METABOLISM; MICROBIOLOGY; PREVENTION AND CONTROL; PROCEDURES; SALMONELLA; TURKEY (BIRD);

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; CAMPYLOBACTER JEJUNI; FOOD ADDITIVES; FOOD CONTAMINATION; FOOD PACKAGING; FOOD PRESERVATION; LACTIC ACID; MEAT; MONOTERPENES; SALMONELLA; TURKEYS;

EID: 84923347626     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.01.010     Document Type: Article

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