Assessing the potential and safety of Myrtus communis flower essential oils as efficient natural preservatives against Listeria monocytogenes growth in minced beef under refrigeration-Reference-Cited by-同舟云学术

Assessing the potential and safety of Myrtus communis flower essential oils as efficient natural preservatives against Listeria monocytogenes growth in minced beef under refrigeration

Published:2020-03-11 Issue:4 Volume:8 Page:2076-2087
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Dhifi Wissal¹,Jazi Sabrine²,El Beyrouthy Marc³,Sadaka Carmen⁴,Mnif Wissem⁵⁶^ORCID

Affiliation:

1. LR17‐ES03 Physiopathology, Food and Biomolecules Higher Institute of Biotechnology of Sidi Thabet Biotechpole Sidi Thabet Ariana Tunisia

2. Faculty of Sciences of Bizerte University of Carthage Carthage Tunisia

3. Department of Agriculture and Food Engineering School of Engineering Holy Spirit University of Kaslik Jounieh Lebanon

4. Faculty of Medicine American University of Beirut Beirut Lebanon

5. Department of Chemistry Faculty of Sciences and Arts in Balgarn University of Bisha Bisha Saudi Arabia

6. ISBST, BVBGR‐LR11ES31 Biotechpole Sidi Thabet University of Manouba Ariana Tunisia

Funder

Ministry of Higher Education and Scientific Research

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1497

Reference52 articles.

1. Antibacterial activity and composition of the essential oils of two endemic Salvia sp. From Turkey;Akin M.;African Journal of Biotechnology,2010

2. Oral exposure to Listeria monocytogenes in aged IL-17RKO mice: A possible murine model to study listeriosis in susceptible populations

3. Antimicrobial and antioxidative activity of extracts and essential oils of Myrtus communis L.

4. Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil

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