Anti-biofilm efficacy of single and binary treatments based on plant essential oils againstEscherichia colipersistent in food-processing facilities-Reference-Cited by-同舟云学术

Anti-biofilm efficacy of single and binary treatments based on plant essential oils againstEscherichia colipersistent in food-processing facilities

Published:2019-01-28 Issue:5 Volume:25 Page:385-393
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Vázquez-Sánchez Daniel¹,Galvão Juliana Antunes¹,Mazine Marina Rodrigues¹,Micotti da Gloria Eduardo¹,de Souza Vieira Thais Maria Ferreira¹

Affiliation:

1. Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo, Piracicaba, São Paulo, Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013219826817

Reference36 articles.

1. Unravelling the Complex Antimicrobial Interactions of Essential Oils — The Case of Thymus vulgaris (Thyme)

2. Antimicrobial activity of several essential oils on pathogenic and beneficial bacteria

3. Essential Oils in Combination and Their Antimicrobial Properties

4. Antibiofilm Activity of Selected Plant Essential Oils and their Major Components

5. Carvacrol Induces Heat Shock Protein 60 and Inhibits Synthesis of Flagellin in Escherichia coli O157:H7

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2. Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry;Critical Reviews in Food Science and Nutrition;2022-09-06

3. Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review;Critical Reviews in Food Science and Nutrition;2020-11-30

4. Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa;Food Science and Technology International;2019-11-05