Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat-Reference-Cited by-同舟云学术

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Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat

Published:2024-02 Issue:2 Volume:103 Page:103279
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Manjankattil Shijinaraj,Dewi Grace^ORCID,Peichel Claire,Creek Medora,Bina Peter,Cox Ryan,Noll Sally^ORCID,Kollanoor Johny Anup^ORCID

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference43 articles.

1. Essential oils: their antibacterial properties and potential applications in foods: a review;Burt;Int. J. Food Microbiol.,2004

2. CDC. 2021. Foodborne illness source attribution estimates for 2019 for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter using multi-year outbreak surveillance data, United States. accessed Mar. 2022. https://www.cdc.gov/foodsafety/ifsac/pdf/P19-2019-report-TriAgency-508.pdf

3. CDC. 2022. Salmonella. accessed Mar. 2022. https://www.cdc.gov/salmonella/outbreaks.html

4. Fabrication, characterization, and bioactivity assessment of CN nanoemulsion containing allspice essential oil to mitigate Aspergillus flavus;Chaudhari;Food Chem.,2022

5. Chemical composition of essential oil of genus Pimenta (Myrtaceae);Contreras-Moreno,2018

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