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- Brnawi, Wafaa I., 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 ...
- Brnawi, Wafaa I., et al. Show all 6 Authors
- Journal of food science 2018 v.83 no.2 pp. 475-480
- Listeria monocytogenes; Salmonella Typhimurium; acidity; anti-infective agents; antimicrobial properties; bacteria; bark; beverages; biopreservatives; cinnamon; essential oils; flavorings; food industry; food pathogens; industrial applications; ingredients; leaves; microbial growth; milk; shelf life; strawberries
- ... Cinnamon leaf and bark essential oils have long been used as natural preservatives and flavoring agents in foods. This study determined antimicrobial effects of leaf and bark of cinnamon essential oils (CEOs) against 2 foodborne pathogens, Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.), at 2 initial bacterial levels (4‐ and 9‐log CFU/mL) in strawberry shakes. The antimicrobial stu ...