Control of foodborne pathogens in common foods in the Middle East

Author:

Olaimat Amin N.,Al-Nabulsi Anas A.,Osaili Tareq M.

Publisher

Elsevier

Reference68 articles.

1. Abdel-Khalek, H.H., 2008. Effect of gamma irradiation on the microbial, chemical quality and the biological activity of some spices and herbs.

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

3. The effects of sonication and gamma irradiation on the inactivation of Escherichia coli and Saccharomyces cerevisiae in pomegranate juice;Alighourchi;Iranian Journal of Microbiology,2014

4. Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration;Alizadeh Sani;International Journal of Food Microbiology,2017

5. Inhibitory effect of thyme and cinnamon essential oils against E. coli O157: H7 in Tahini;Al-Nabulsi;Food Science and Technology,2020

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