Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage-Reference-Cited by-同舟云学术

Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage

Published:2015-04 Issue: Volume:198 Page:37-42
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Osaili Tareq M.,Al-Nabulsi Anas A.,Jaradat Ziad,Shaker Reyad R.,Alomari Dalia Z.,Al-Dabbas Maher M.,Alaboudi Akram R.,Al-Natour Mohammad Q.,Holley Richard A.

Funder

Deanship of Scientific Research at Jordan University of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference19 articles.

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2. Viability of Salmonella and Listeria monocytogenes in delicatessen salads and hummus as affected by sodium content and storage temperature;Alali;J. Food Prot.,2012

3. Inhibition of Listeria innocua in hummus by a combination of nisin and citric acid;Al-Holy;J. Food Prot.,2006

4. Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste);Al-Nabulsi;Food Microbiol.,2014

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