Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad-Reference-Cited by-同舟云学术

Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad

Published:2018-08 Issue: Volume:73 Page:61-66
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Al-Rousan Walid M.,Olaimat Amin N.,Osaili Tareq M.,Al-Nabulsi Anas A.,Ajo Radwan Y.,Holley Richard A.

Funder

Al-Balqa’ Applied University

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference18 articles.

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

3. Comparison between PCR and culture methods for detection of Salmonella Typhimurium from food and beverage;Al-Jobori;Dan. J. Food Sci. Technol.,2015

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

5. Organic acids;Doores,2005

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