Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar ) during storage at 2 ± 1 °C
In: Journal of Food Safety, Jg. 38 (2017-11-01)
Online
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Zugriff:
In this study, the effects of coriander, garlic, rosemary, and orange peel oils on the survival of Salmonella Enteritidis and Listeria monocytogenes were examined 2 ± 1 °C during storage of inoculated fresh Atlantic salmon samples (96 hr). At the end of storage population decrease in Salmonella Enteritidis was significantly lower (p
Titel: |
Effects of essential oils on the survival of Salmonella Enteritidis and Listeria monocytogenes on fresh Atlantic salmons ( Salmo salar ) during storage at 2 ± 1 °C
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Autor/in / Beteiligte Person: | Didem Üçok Alakavuk ; Erkan, Nuray ; Ulusoy, Şafak ; Şehnaz Yasemin Tosun |
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Zeitschrift: | Journal of Food Safety, Jg. 38 (2017-11-01) |
Veröffentlichung: | Wiley, 2017 |
Medientyp: | unknown |
ISSN: | 1745-4565 (print) ; 0149-6085 (print) |
DOI: | 10.1111/jfs.12408 |
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