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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Detalhes bibliográficos
Main Authors: Barbosa, Lidiane Nunes, Rall, Vera Lucia Mores, Fernandes, Ana Angélica Henrique, Ushimaru, Priscila Ikeda, da Silva Probst, Isabella, Fernandes, Ary
Formato: Artigo
Idioma:Inglês
Publicado em: Mary Ann Liebert, Inc. 2009
Assuntos:
Short Communications
Acesso em linha: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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