Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria
Abstract
The aim of this study was to identify antimicrobial properties of essential oils in vapour phase. In vitro antibacterial activity against five foodborne bacteria (Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enteritidis, Staphylococcus aureus) was evaluated by disc volatilization method. The results were expressed as minimum inhibitory concentrations (MIC) in μl/cm3 of air. Thirteen of the 27 essential oils were...
Paper Details
Title
Antimicrobial properties of selected essential oils in vapour phase against foodborne bacteria
Published Date
Feb 1, 2009
Journal
Volume
20
Issue
2
Pages
157 - 160
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