Combination of essential oil compounds and phenolic acids against Escherichia coli O157:H7 in vitro and in dry-fermented sausage production

International Journal of Food Microbiology

Volumn 260, Issue , 2017, Pages 59-64

  Meira, Natan V B ^a   Holley, Richard A ^b   Bordin, Keliani ^a   Macedo, Renata E F de ^a   Luciano, Fernando B ^a  

^a PONTIFICAL CATHOLIC UNIVERSITY OF PARANÁ   (Brazil)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

allyl isothiocyanate; EHEC; Food safety; coumaric acid

Indexed keywords

4 HYDROXYBENZOIC ACID ESTER; 4-HYDROXYBENZOIC ACID; ALLYL ISOTHIOCYANATE; CARVACROL; COUMARIC ACID; ESSENTIAL OIL; FERULIC ACID; FOOD ADDITIVE; HYDROXYBENZOIC ACID DERIVATIVE; ISOTHIOCYANIC ACID DERIVATIVE; PHENOLIC ACID; TERPENE;

BACTERIAL COUNT; BIOREACTOR; DRUG EFFECTS; ESCHERICHIA COLI O157; FERMENTATION; FOOD POISONING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; PROCEDURES;

BIOREACTORS; COLONY COUNT, MICROBIAL; COUMARIC ACIDS; ESCHERICHIA COLI O157; FERMENTATION; FOOD ADDITIVES; FOOD PRESERVATION; FOODBORNE DISEASES; HUMANS; HYDROXYBENZOATES; ISOTHIOCYANATES; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; MONOTERPENES; OILS, VOLATILE; PARABENS;

EID: 85027856738     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.08.010     Document Type: Article

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