Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination
Abstract
Pathogens from the genus Salmonella belong to the group of the most common food poisoning causative agents. The present paper investigated the effect of the basil and rosemary essential oils as well as their combination on the growth of Salmonella enterica subspecies enterica serovar Enteritidis (Salmonella Enteritidis) in chicken meat, together with their spoilage protective potential at the two storage temperatures. Food model experiments...
Paper Details
Title
Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination
Published Date
Aug 1, 2018
Journal
Volume
90
Pages
332 - 343
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Notes
History