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- Horax, Ronny, et al. Show all 5 Authors
- Journal of food processing and preservation 2019 v.43 no.3 pp. e13888
- Listeria monocytogenes; Salmonella Typhimurium; anti-infective agents; antimicrobial properties; bacteria; bark; celery; cinnamon; essential oils; food pathogens; fresh produce; humans; leaves; minimum inhibitory concentration; storage temperature; storage time
- ... Cinnamon essential oils (CEOs) from leaf and bark were investigated for their antimicrobial potential against Salmonella typhimurium and Listeria monocytogenes. Minimum inhibitory concentration of leaf and bark CEOs against S. typhimurium and L. monocytogenes at low (4‐log CFU/ml) and high (9‐log CFU/ml) initial concentrations was 0.5% (vol/vol). When applied on fresh celery previously inoculated ...
- Horax, Ronny, et al. Show all 7 Authors
- Journal of food processing and preservation 2018 v.42 no.10
- Salmonella Typhimurium; antimicrobial properties; cantaloupes; cherry tomatoes; color; commercialization; foodborne illness; fresh-cut produce; lactic acid; malic acid; spraying; storage temperature; texture
- ... The effect of organic acid electrostatic spraying on Salmonella Typhimurium inoculated fresh produces and their texture and color changes was evaluated. Inoculated cantaloupe cubes and cherry tomatoes were electrostatically sprayed with varying concentrations of malic and lactic acids and monitored over 11‐day storage at 4°C. Malic acid (4%) could significantly reduce Salmonella growth on cantalou ...