Evaluation of Bacterial Resistance to Essential Oils and Antibiotics After Exposure to Oregano and Cinnamon Essential Oils-Reference-Cited by-同舟云学术

Evaluation of Bacterial Resistance to Essential Oils and Antibiotics After Exposure to Oregano and Cinnamon Essential Oils

Published:2012-08 Issue:8 Volume:9 Page:699-705
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Becerril Raquel¹,Nerín Cristina¹,Gómez-Lus Rafael²

Affiliation:

1. Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragón (I3A), Grupo GUIA, Universidad de Zaragoza, Zaragoza, Spain.

2. Departamento de Microbiología Medicina Preventiva y Salud Pública, Instituto de Investigación de Ciencias Ambientales (IUCA), Universidad de Zaragoza, Zaragoza, Spain.

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.2011.1097

Reference39 articles.

1. Review of antimicrobial food packaging

2. Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureus

3. Essential oils: their antibacterial properties and potential applications in foods—a review

4. Gradient plate method to induce Streptococcus pyogenes resistance

5. Absence of bacterial resistance to medical-grade manuka honey

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