Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes

By Mounia Oussalah, S. Caillet, L. Saucier, M. Lacroix. 2007

853 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/413de070fcd43086636385922297319551b69f3d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. M. Simões
2. Kwang-Hyun Baek
3. Chuanwei Miao
4. Sun Chul Kang
5. T. McAllister
6. A. Chaves
7. V. Bajpai
8. R. Meyer

In Plant Science

1. Kwang-Hyun Baek
2. Chuanwei Miao
3. Sun Chul Kang
4. T. McAllister
5. A. Chaves
6. V. Bajpai
7. R. Meyer
8. C. Benchaar

Citations in the corpus

• Effects of oregano and garlic essential oils on performance, carcase, organ and blood characteristics and intestinal microflora of broilers (2011, background): “The essential oil of oregano has been shown to inhibit Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes (Aligiannis et al., 2001; Friedman et al., 2002; Oussalah et al., 2007).”
• Control of Salmonella in foods by using essential oils: A review (2012, background): “Besides, they have been shown to work as potent antibacterial agents because of the presence of bioactive volatile components (Conner, 1993; Oussalah et al., 2007).”
• The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage (2017, background): “Others (Oussalah et al., 2007; Bakkali et al., 2008; Gómez-Estaca et al., 2010) also reported inhibitory effect of thyme extract and essential oil against E. coli O157:H7 in food products.”