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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Bibliografske podrobnosti
Main Authors: Barbosa, Lidiane Nunes, Rall, Vera Lucia Mores, Fernandes, Ana Angélica Henrique, Ushimaru, Priscila Ikeda, da Silva Probst, Isabella, Fernandes, Ary
Format: Artigo
Jezik:Inglês
Izdano: Mary Ann Liebert, Inc. 2009
Teme:
Short Communications
Online dostop: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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