Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature-Reference-Cited by-同舟云学术

Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature

Published:2019-04-19 Issue:1 Volume:9 Page:
ISSN:2191-0855
Container-title:AMB Express
language:en
Short-container-title:AMB Expr

Author:

Mahgoub Samir A.,El-Mekkawy Rasha M.,Abd El-Hack Mohamed E.^ORCID,El-Ghareeb Waleed R.,Suliman Gamaleldin M.,Alowaimer Abdullah N.,Swelum Ayman A.

Funder

Deanship of Scientific Research at King Saud University

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Biophysics

Link

http://link.springer.com/content/pdf/10.1186/s13568-019-0775-8.pdf

Reference24 articles.

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3. Avery SM, Rogers AR, Bell RG (1995) Continued inhibitory effect of carbon dioxide packaging on Listeria monocytogenes and other microorganisms on normal pH beef during abusive retail display. Int J Food Sci Technol 30:725–735

4. Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods—a review. J Food Microbiol 94:223–253

5. Burt SA, Reinders RD (2003) Antimicrobial activity selected plant essential oils against Escherichia coli O157:H7. Lett Appl Microbiol 36:162–167

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