Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils-Reference-Cited by-同舟云学术

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Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils

Published:2015-04 Issue: Volume:50 Page:794-803
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Mazzarrino Giovanni,Paparella Antonello,Chaves-López Clemencia,Faberi Angelo,Sergi Manuel,Sigismondi Costantino,Compagnone Dario,Serio Annalisa

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference28 articles.

1. Prevalence and antibiotic resistance of Campylobacter, Salmonella and L. monocytogenes in ducks: a review;Adzitey;Foodborne Pathogens Disease,2012

2. The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation;Ait-Ouazzou;Innovative Food Science and Emerging Technologies,2011

3. A dynamic approach to predicting bacterial growth in food;Baranyi;International Journal of Food Microbiology,1994

4. Deaths associated with bacterial pathogens transmitted commonly through food: foodborne diseases active surveillance network (FoodNet), 1996-2005;Behravesh;Journal of Infectious Diseases,2011

5. Use of free radical method to evaluate antioxidant activity;Brand-Williams;Lebens Wiss-Technology,1995

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