Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat

LWT

Volumn 66, Issue , 2016, Pages 332-339

  Ghabraie, Mina ^a   Vu, Khanh Dang ^a   Tata, Lina ^a   Salmieri, Stéphane ^a   Lacroix, Monique ^a  

^a LAVAL UNIVERSITY   (Canada)

Author keywords

Essential oil (EO); Food model; Food pathogen; Interaction of EO; Spoilage bacteria

Indexed keywords

ESCHERICHIA COLI; ESSENTIAL OILS; SALMONELLA;

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL EFFECTS; FOOD MODELING; FOOD PATHOGENS; INTERACTION OF EO; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; SALMONELLA TYPHIMURIUM;

SPOILAGE;

EID: 84950158705     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.055     Document Type: Article

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