Effects of Zataria multiflora Boiss. Essential Oil, Nisin, pH and Temperature on Vibrio parahaemolyticus ATCC 43996 and Its Thermostable Direct Hemolysin Production-Reference-Cited by-同舟云学术

Effects of Zataria multiflora Boiss. Essential Oil, Nisin, pH and Temperature on Vibrio parahaemolyticus ATCC 43996 and Its Thermostable Direct Hemolysin Production

Published:2013-07-10 Issue:3 Volume:33 Page:340-347
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Khanjari Ali¹,Misaghi Ali¹,Basti Afshin Akhondzadeh¹,Esmaeili Hossein²,Cherghi Narjes¹,Partovi Razieh¹,Mohammadian Mohammad-Reza¹,Choobkar Nasrin³

Affiliation:

1. Department of Food Hygiene; Faculty of Veterinary Medicine; University of Tehran; Tehran 14155-6453 Iran

2. Department of Microbiology; Faculty of Veterinary Medicine; University of Tehran; Tehran 14155-6453 Iran

3. Department of Fisheries; Kermanshah Branch; Islamic Azad University; Kermanshah Iran

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12058/fullpdf

Reference24 articles.

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3. Growth response and modelling of the effects of selected factors on the time-to-detection and probability of growth initiation of Salmonella typhimurium;Basti;Food Microbiol.,2004

4. Growth response and modeling of effects of Zataria multiflora Boiss. essential oil, pH and temperature on Salmonella typhimurium and Staphylococcus aureus;Basti;LWT-Food Sci. Technol.,2007

5. Cold temperature adaptation and growth of microorganisms;Berry;J. Food Prot.,1997

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