Antimicrobial Effects of Mustard Flour and Acetic Acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica Serovar Typhimurium

This study was designed to investigate the individual and combined effects of mustard flour and acetic acid in the inactivation of food-borne pathogenic bacteria stored at 5 and 22°C. Samples were prepared to achieve various concentrations by the addition of acetic acid (0, 0.5, or 1%) along with mu...

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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Rhee, Min-Suk, Lee, Sun-Young, Dougherty, Richard H., Kang, Dong-Hyun
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2003
Soggetti:	Public Health Microbiology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC154497/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12732572/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.5.2959-2963.2003
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