Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus-Reference-Cited by-同舟云学术

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Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus

Published:2010-02 Issue:2-3 Volume:137 Page:308-311
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

de Souza Evandro Leite,de Barros Jefferson Carneiro,de Oliveira Carlos Eduardo Vasconcelos,da Conceição Maria Lúcia

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference40 articles.

1. Identification of multiple strains of Staphylococcus aureus colonizing nasal mucosa of food handlers;Acco;Food Microbiology,2003

2. Enterotoxigenic properties of Staphylococcus aureus isolated from goats' milk cheese;Akineden;Food Microbiology,2008

3. Distribution of newly described enterotoxin-like genes in Staphylococcus aureus from food;Bania;International Journal of Food Microbiology,2006

4. Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods;Barros;LWT-Food Science and Technology,2009

5. Staphylococcus aureus identification characteristics and enterotoxigenicity;Bennett;Journal of Food Science,1986

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