Inactivation of Escherichia coli O157:H7 and Salmonella on Fresh Herbs by Plant Essential Oils
Author:
Affiliation:
1. U.S. Department of Agriculture, Agricultural Research Service, Beltsville, Maryland.
2. Department of Population Health and Pathology, College of Veterinary Medicine, North Carolina State University, Raleigh, North Carolina.
Publisher
Mary Ann Liebert Inc
Subject
Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology
Link
http://www.liebertpub.com/doi/pdf/10.1089/fpd.2017.2377
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3. An Outbreak ofSalmonellaSerotype Thompson Associated with Fresh Cilantro
4. Microbiological analysis of pre-packed sweet basil (Ocimum basilicum) and coriander (Coriandrum sativum) leaves for the presence of Salmonella spp. and Shiga toxin-producing E. coli
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