The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action-Reference-Cited by-同舟云学术

The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

Published:2021-10-28 Issue:1 Volume:42 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Songsamoe Sumethee¹²,Kabploy Krittika¹,Khunjan Katthayawan²,Matan Narumol¹²^ORCID

Affiliation:

1. School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand

2. Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12945

Reference45 articles.

1. Productive performance, egg quality, nutrients digestibility, and physiological response of bovans brown hens fed various dietary inclusion levels of peppermint oil

2. Conventional Specimen Preparation Techniques for Scanning Electron Microscopy of Biological Specimens

3. Black tea reduces diarrhoea prevalence but decreases growth performance in enterotoxigenic Escherichia coli-infected post-weaning piglets

4. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage

5. Center for Disease and Control Prevention (CDC). (2020).CDC report of selected Salmonella outbreak investigations Retrievedhttps://www.cdc.gov/salmonella/outbreaks.html.

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