Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere

Author:

Govaris Alexander,Botsoglou Evropi,Sergelidis Daniil,Chatzopoulou Pashalina S.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Standard methods for the examination of dairy products;APHA,2004

2. Essential oils: their antibacterial properties and potential applications in foods – a review;Burt;International Journal of Food Microbiology,2004

3. Shelf-life extension and quality attributes of the whey cheese “Myzithra Kalathaki” using modified atmosphere packaging;Dermiki;LWT – Food Science Technology,2008

4. The community summary report on trends and sources of zoonoses and zoonotic agents in the European Union in 2007;EFSA;EFSA Journal,2008

5. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms;Elgayar;Journal of Food Protection,2001

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