Essential Oils Against Foodborne Pathogens and Spoilage Bacteria in Minced Meat

The antimicrobial activity of essential oils of oregano, thyme, basil, marjoram, lemongrass, ginger, and clove was investigated in vitro by agar dilution method and minimal inhibitory concentration (MIC) determination against Gram-positive (Staphylococcus aureus and Listeria monocytogenes) and Gram-...

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Main Authors: Barbosa, Lidiane Nunes, Rall, Vera Lucia Mores, Fernandes, Ana Angélica Henrique, Ushimaru, Priscila Ikeda, da Silva Probst, Isabella, Fernandes, Ary
格式: Artigo
語言:Inglês
出版: Mary Ann Liebert, Inc. 2009
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Short Communications
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC3145167/
https://ncbi.nlm.nih.gov/pubmed/19580445
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1089/fpd.2009.0282
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