Development of an experimental apparatus and protocol for determining antimicrobial activities of gaseous plant essential oils

International Journal of Food Microbiology

Volumn 215, Issue , 2015, Pages 95-100

  Seo, Hyun Sun ^a   Beuchat, Larry R ^b   Kim, Hoikyung ^c   Ryu, Jee Hoon ^a  

^a Korea University   (South Korea)

^b UNIVERSITY OF GEORGIA   (United States)

^c Wonkwang University   (South Korea)

Author keywords

Antimicrobial; Escherichia coli O157:H7; Gaseous essential oils; Minimal inhibitory concentration; Minimal lethal concentration

Indexed keywords

ANTIINFECTIVE AGENT; ESSENTIAL OIL; CINNAMON OIL, BARK; LINALOOL; TERPENE; THYMOL; VEGETABLE OIL;

ANTIMICROBIAL ACTIVITY; ARTICLE; BARK; CINNAMON; CONTROLLED STUDY; ENTEROPATHOGENIC ESCHERICHIA COLI; EXPERIMENTAL APPARATUS; FERMENTATION; GAS; GENERAL DEVICE; LETHAL CONCENTRATION; MEDICINAL PLANT; MENTHA PIPERITA; MINIMAL LETHAL CONCENTRATION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; OREGANO; THYME; DRUG EFFECTS; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; METABOLISM; MICROBIAL SENSITIVITY TEST; ORIGANUM; THYMUS (PLANT);

ANTI-INFECTIVE AGENTS; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; MENTHA PIPERITA; MICROBIAL SENSITIVITY TESTS; MONOTERPENES; OILS, VOLATILE; ORIGANUM; PLANT OILS; THYMOL; THYMUS PLANT;

EID: 84940947437     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.08.021     Document Type: Article

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