Growth response and modelling of the effects of Zataria multiflora Boiss. essential oil, pH and temperature on Salmonella Typhimurium and Staphylococcus aureus

By A. A. Basti, A. Misaghi, D. Khaschabi. 2007

116 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/7c3aa0d6a776ef8b29a5795f59b67f6711c790b8

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In Food Science

1. S. Ibrahim
2. M. Tajkarimi
3. D. Cliver

Citations in the corpus

• Antimicrobial herb and spice compounds in food. (2010, background): “The below components has been reported as effective compounds against Salmonella sp. or Shigella sp: the oil isolated by hydro distillation of Syzygium gardneri leaves and leaf oil of Cinnamomum chemungianum (Raj et al., 2008), hydro-distilled EOs of fresh leaves and mature fruits of Pittosporum vir”
• EFFECT OF ZATARIA MULTIFLORA BOISS. ESSENTIAL OIL AND NISIN ON SALMONELLA TYPHIMURIUM AND STAPHYLOCOCCUS AUREUS IN A FOOD MODEL SYSTEM AND ON THE BACTERIAL CELL MEMBRANES (2008, background): “Despite the strong antimicrobial activity against foodborne pathogens and spoilage micro-organisms shown by essential oils (Bagamboula, Uyttendaele, & Debevere, 2004; Basti et al., 2007; Oussalah et al., 2006; Rhayour et al., 2003; Tassou & Nychas, 1995; Tassou et al., 2000), their practical applica”