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Inhibition of beef isolates of E. coli O157:H7 by orange oil at various temperatures.

Authors
Type
Published Article
Journal
Journal of Food Science
1750-3841
Publisher
Wiley Blackwell (Blackwell Publishing)
Publication Date
Volume
77
Issue
6
Identifiers
DOI: 10.1111/j.1750-3841.2012.02689.x
PMID: 22583064
Source
Medline

Abstract

Beef products are often the source of foodborne illness from the organism E. coli O157:H7. Orange essential oils have been in the human diet for centuries, and the research reported here indicates that some of these oils may be used as surface applications during cold temperatures to inhibit the foodborne pathogen E. coli O157:H7.

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