The effects of sublethal doses of essential oils and their constituents on antimicrobial susceptibility and antibiotic resistance among food-related bacteria: A review

Trends in Food Science and Technology

Volumn 56, Issue , 2016, Pages 1-12

  Leite de Souza, Evandro ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Bacterial sensitivity; Plant compounds; Preservatives; Stress related responses

Indexed keywords

ANTIBIOTICS; BACTERIA; ESSENTIAL OILS; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; INTEGRATED CIRCUITS; MICROORGANISMS; PHYSIOLOGICAL MODELS; PHYSIOLOGY;

ANTI-MICROBIAL ACTIVITY; ANTIBIOTIC RESISTANCE; ANTIMICROBIAL SUSCEPTIBILITY; BACTERIAL SENSITIVITY; PHYSIOLOGICAL RESPONSE; PLANT COMPOUNDS; PRESERVATION TECHNOLOGIES; RESISTANCE TO ANTIBIOTICS;

OILS AND FATS;

EID: 84980378818     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.07.012     Document Type: Review

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