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- Jia Xue; P. Michael Davidson; Qixin Zhong
- International journal of food microbiology 2015 v.210 pp. 1-8
- Escherichia coli O157; Listeria monocytogenes; Salmonella Enteritidis; anti-infective agents; anti-infective properties; bacteria; detection limit; dispersibility; emulsifiers; essential oils; food safety; foods; gentian violet; homogenization; membrane permeability; milk; milk fat; nanoemulsions; preservatives; sodium caseinate; thyme
- ... Emulsions of essential oils are investigated as potential intervention strategies to improve food safety and are preferably prepared from generally-recognized-as-safe emulsifiers. Stable thyme oil nanoemulsions can be prepared using combinations of sodium caseinate (NaCas) and soy lecithin. The objective of the present research was to study the antimicrobial activity of these nanoemulsions and und ...
- Rinrada Pattanayaiying; Aran H-Kittikun; Catherine N. Cutter
- International journal of food microbiology 2015 v.207 pp. 77-82
- Escherichia coli O157; Lactococcus lactis subsp. lactis; Listeria monocytogenes; Salmonella Enteritidis; Salmonella Typhimurium; Staphylococcus aureus; animal-based foods; beef; catfish; cold storage; digestive system; edible films; food pathogens; ham; nisin; pullulan; ready-to-eat foods
- ... A combination of food grade compounds with edible films, used to inhibit foodborne pathogens associated with fresh or further processed muscle foods, is receiving considerable attention. In this study, pullulan films containing lauric arginate (LAE) and nisin Z (produced by Lactococcus lactis subsp. lactis I8-7-3 and isolated from catfish gut), alone or in combination, were investigated for contro ...