Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C

Author:

Arellano Stephanie,Law Bibiana,Friedman Mendel,Ravishankar Sadhana

Funder

University of Arizona

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference29 articles.

1. Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables;de Azeredo;Food Research International,2011

2. Microbial changes in shredded Iceberg lettuce stored under controlled atmospheres;Barriga;Journal of Food Science,1991

3. Microbiological spoilage of fruits and vegetables;Barth,2009

4. Multistate outbreaks of foodborne Illness in the United States associated with fresh produce from 2010 to 2017;Carstens;Frontiers in Microbiology,2019

5. Outbreak of Salmonella Newport infections linked to cucumbers — United States, 2014;Centers for Disease Control and Prevention;MMWR Morbidity and Mortality Weekly Report,2015

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