Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables

Food Control

Volumn 59, Issue , 2016, Pages 468-477

  de Medeiros Barbosa, Isabella ^a   da Costa Medeiros, José Alberto ^a   de Oliveira, Kataryne Árabe Rimá ^a   Gomes Neto, Nelson Justino ^a   Tavares, Josean Fechine ^a   Magnani, Marciane ^b   de Souza, Evandro Leite ^a  

^a Universidade Federal da Paraiba Centro de Ciencias da Saude Faculdade de Medicina   (Brazil)

^b FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Enhancing effect; Essential oils; Mixed bacterial population; Ready to eat vegetables

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ESCHERICHIA COLI; FUNGI; LISTERIA MONOCYTOGENES; ORIGANUM; ORIGANUM VULGARE; ROSMARINUS OFFICINALIS; SALMONELLA ENTERITIDIS;

EID: 84934942505     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.06.017     Document Type: Article

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