Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

In vitro mechanism of antibacterial action of a citrus essential oil on an enterotoxigenic Escherichia coli and Lactobacillus rhamnosus

(2020) C.M.S. Ambrosio et al.   JOURNAL OF APPLIED MICROBIOLOGY

Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet

(2019) Elisa Mariana García et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic ( Allium sativum ) against foodborne pathogens

(2019) Atif Liaqat et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Invited review: Plant polyphenols and rumen microbiota responsible for fatty acid biohydrogenation, fiber digestion, and methane emission: Experimental evidence and methodological approaches

(2019) V. Vasta et al.   JOURNAL OF DAIRY SCIENCE

Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products

(2019) Laura Tamkutė et al.   FOOD RESEARCH INTERNATIONAL

Carcass characteristics, meat quality, and functional compound deposition in sheep fed diets supplemented with Astragalus membranaceus by-product

(2019) Abedin Abdallah et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products

(2019) Angela Souza Rodrigues et al.   MEAT SCIENCE

An overview of natural antimicrobials role in food

(2018) Aurelia Magdalena Pisoschi et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef

(2018) Rosa Palmeri et al.   FOOD AND CHEMICAL TOXICOLOGY

Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

(2018) Sol Zamuz et al.   FOOD RESEARCH INTERNATIONAL

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear ( Opuntia stricta ) in the stabilization of salami

(2018) Nadia Kharrat et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Gum Arabic-polyvinyl alcohol films containing seed cover extract of Zanthoxylum rhetsa on shelf life of refrigerated ground chicken meat

(2018) Shobita R. Muppalla et al.   JOURNAL OF FOOD SAFETY

Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage

(2018) Alejandra Bermúdez-Oria et al.   MEAT SCIENCE

Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

(2018) R.P.P. Fernandes et al.   MEAT SCIENCE

Bioactive Compounds in Functional Meat Products

(2018) Ewelina Pogorzelska-Nowicka et al.   MOLECULES

Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives

(2018) Márcio Carocho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties

(2018) Tran Van Cuong et al.   Korean Journal for Food Science of Animal Resources

Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C

(2018) Beatriz Frasao et al.   PLoS One

Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers

(2018) Atefe Rezaei et al.   FOOD HYDROCOLLOIDS

Alternative natural seasoning to improve the microbial stability of low-salt beef patties

(2017) Javier García-Lomillo et al.   FOOD CHEMISTRY

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

(2017) R.P.P. Fernandes et al.   FOOD CHEMISTRY

Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging

(2017) Mehrajfatema Mulla et al.   FOOD CONTROL

Antimicrobial effect of the Tunisian Nana variety Punica granatum L. extracts against Salmonella enterica (serovars Kentucky and Enteritidis) isolated from chicken meat and phenolic composition of its peel extract

(2017) Ben Ajmia Wafa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chemical composition of the essential oils and extracts of Achillea species and their biological activities: A review

(2017) Majid Mohammadhosseini et al.   JOURNAL OF ETHNOPHARMACOLOGY

Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films

(2017) P. Widsten et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

(2017) Javier García-Lomillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

(2017) Tolga Akcan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial activity and bioguided fractionation of Rumex tingitanus extracts for meat preservation

(2017) Dhekra Mhalla et al.   MEAT SCIENCE

Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

(2017) Sebahattin Serhat Turgut et al.   MEAT SCIENCE

Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties

(2017) A.I. Andrés et al.   MEAT SCIENCE

The Potential of Systems Biology to Discover Antibacterial Mechanisms of Plant Phenolics

(2017) Caroline S. Rempe et al.   Frontiers in Microbiology

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

(2017) Raffaella Branciari et al.   Sustainability

Use of polyphenol-rich grape by-products in monogastric nutrition. A review

(2016) Agustín Brenes et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Evaluation of anti-diabetic and anti-tumoral activities of bioactive compounds from Phoenix dactylifera L’s leaf: In vitro and in vivo approach

(2016) Mouna Chakroun et al.   BIOMEDICINE & PHARMACOTHERAPY

Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds

(2016) Afshin Faridi Esfanjani et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Antimicrobial Properties of Plant Essential Oils against Human Pathogens and Their Mode of Action: An Updated Review

(2016) Mallappa Kumara Swamy et al.   Evidence-based Complementary and Alternative Medicine

Phenolic profile, antibacterial and cytotoxic properties of second grade date extract from Tunisian cultivars (Phoenix dactylifera L.)

(2016) Wissal Kchaou et al.   FOOD CHEMISTRY

Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging

(2016) Peng Wen et al.   FOOD CONTROL

Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon

(2016) Juliana Marques Soares et al.   Innovative Food Science & Emerging Technologies

Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water

(2016) Luca Fasolato et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

(2016) Kazem Alirezalu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation

(2016) Emin Burçin Özvural et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of chestnut tannins on the meat quality, welfare, and antioxidant status of heat-stressed lambs

(2016) Huawei Liu et al.   MEAT SCIENCE

The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation

(2016) Mónica Armenteros et al.   MEAT SCIENCE

Microbial spoilage, quality and safety within the context of meat sustainability

(2016) Linda Saucier   MEAT SCIENCE

An Overview of Plant Phenolic Compounds and Their Importance in Human Nutrition and Management of Type 2 Diabetes

(2016) Derong Lin et al.   MOLECULES

Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review

(2015) Fatma Gassara et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

(2015) Branislav Šojić et al.   FOOD CONTROL

Essential oils as antimicrobials in food systems – A review

(2015) Juliany Rivera Calo et al.   FOOD CONTROL

Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters

(2015) Clemencia Chaves-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial Effect ofMalpighia Punicifoliaand Extension of Water Buffalo Steak Shelf-Life

(2015) Patrizio Tremonte et al.   JOURNAL OF FOOD SCIENCE

Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons

(2015) Yongli Wang et al.   JOURNAL OF FOOD SCIENCE

LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products

(2015) Fatih Tornuk et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of novel bioactive compounds from selected fruit by-products and plant materials on the quality and storability of microwave-assisted cooked poultry meat wafer during ambient temperature storage

(2015) A.K. Biswas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage

(2015) Lutfiye Ekici et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage

(2015) Seong Pil-Nam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits

(2015) D. Ranucci et al.   MEAT SCIENCE

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

(2015) Patrícia Leal de Almeida et al.   MEAT SCIENCE

Spices and herbs: Natural sources of antioxidants – a mini review

(2015) Milda E. Embuscado   Journal of Functional Foods

The Use of Plant Antimicrobial Compounds for Food Preservation

(2015) Tana Hintz et al.   Biomed Research International

Synergistic anti-Campylobacter jejuni activity of fluoroquinolone and macrolide antibiotics with phenolic compounds

(2015) Euna Oh et al.   Frontiers in Microbiology

Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli

(2015) Hayriye Cetin-Karaca et al.   Food Bioscience

Antimicrobial mechanism of flavonoids against Escherichia coli ATCC 25922 by model membrane study

(2014) Mengying He et al.   APPLIED SURFACE SCIENCE

Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

(2014) Sajid Maqsood et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Development of new active packaging films containing bioactive nanocomposites

(2014) Letricia Barbosa-Pereira et al.   Innovative Food Science & Emerging Technologies

Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté

(2014) A.M. Martín-Sánchez et al.   JOURNAL OF FOOD SCIENCE

Extension of the shelf-life of foal meat with two antioxidant active packaging systems

(2014) José M. Lorenzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs

(2014) Joanna Kobus-Cisowska et al.   MEAT SCIENCE

Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage

(2014) Vladimir S. Kurćubić et al.   MEAT SCIENCE

Polyphenols from olive mill waste affect biofilm formation and motility inEscherichia coli K-12

(2014) Lisa Carraro et al.   Microbial Biotechnology

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

(2013) M. Pateiro et al.   FOOD CHEMISTRY

Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

(2013) José M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties

(2013) Yu-Yue Qin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Inactivation of Listeria monocytogenes on frankfurters by plant-derived antimicrobials alone or in combination with hydrogen peroxide

(2013) Abhinav Upadhyay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial activity of phenolic compounds identified in wild mushrooms, SAR analysis and docking studies

(2013) M.J. Alves et al.   JOURNAL OF APPLIED MICROBIOLOGY

Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract

(2013) Jiang Jiang et al.   JOURNAL OF FOOD SCIENCE

Natural antioxidants in meat and poultry products

(2013) Liz Karre et al.   MEAT SCIENCE

Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage

(2013) L. Zhang et al.   MEAT SCIENCE

Development and assessment of healthy properties of meat and meat products designed as functional foods

(2013) Begoña Olmedilla-Alonso et al.   MEAT SCIENCE

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat

(2013) Rafael Serrano et al.   SMALL RUMINANT RESEARCH

Essential oils as potential antimicrobial agents in meat and meat products: A review

(2013) Dinesh D. Jayasena et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

(2013) Rui Ganhão et al.   Journal of Integrative Agriculture

Dietary protein quality and malnutrition in Africa

(2012) Hettie Carina Schönfeldt et al.   BRITISH JOURNAL OF NUTRITION

Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends

(2012) J. H. Chen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The public health impact of food-related illness

(2012) Sarah J. O’Brien   CURRENT OPINION IN INFECTIOUS DISEASES

Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

(2012) Marta Gutiérrez-Larraínzar et al.   FOOD CONTROL

Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation

(2012) Sung-Jin Kim et al.   FOOD CONTROL

Spoilage microbiota associated to the storage of raw meat in different conditions

(2012) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste

(2012) Giorgia Spigno et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage

(2012) Na Jia et al.   MEAT SCIENCE

Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté

(2012) Ana María Martín-Sánchez et al.   MEAT SCIENCE

Lotus seed epicarp extract as potential antioxidant and anti-obesity additive in Chinese Cantonese Sausage

(2012) Suijian Qi et al.   MEAT SCIENCE

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

(2012) Sisse Jongberg et al.   MEAT SCIENCE

Food applications of natural antimicrobial compounds

(2012) Annalisa Lucera et al.   Frontiers in Microbiology

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

Chemopreventive effects of dietary phytochemicals against cancer invasion and metastasis: Phenolic acids, monophenol, polyphenol, and their derivatives

(2011) Chia-Jui Weng et al.   CANCER TREATMENT REVIEWS

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef

(2011) Djamel Djenane et al.   FOOD CONTROL

Inhibition of Listeria monocytogenes by pomegranate (Punica granatum) peel extract in meat paté at different temperatures

(2011) Hasmik Hayrapetyan et al.   FOOD CONTROL

p-Coumaric acid kills bacteria through dual damage mechanisms

(2011) Zaixiang Lou et al.   FOOD CONTROL

Control of Salmonella in foods by using essential oils: A review

(2011) Vivek K. Bajpai et al.   FOOD RESEARCH INTERNATIONAL

The antimicrobial activity of microencapsulated thymol and carvacrol

(2011) Abel Guarda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

(2011) Osman Sagdic et al.   JOURNAL OF FOOD SCIENCE

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

(2011) Francesco Donsì et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages

(2011) Barana C. Jayawardana et al.   MEAT SCIENCE

Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP

(2011) M.S. Lara et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters

(2011) Y. Xi et al.   MEAT SCIENCE

Influence of chestnut tannins on welfare, carcass characteristics, meat quality, and lipid oxidation in rabbits under high ambient temperature

(2011) Huawei Liu et al.   MEAT SCIENCE

Innovations for healthier processed meats

(2011) Fidel Toldrá et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Significance of phenolic compounds in tropical forages for the ruminal bypass of polyunsaturated fatty acids and the appearance of biohydrogenation intermediates as examined in vitro

(2011) Anuraga Jayanegara et al.   Animal Production Science

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

(2010) G. Luciano et al.   FOOD CHEMISTRY

Antimicrobial herb and spice compounds in food

(2010) M.M. Tajkarimi et al.   FOOD CONTROL

Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials

(2010) Iskender Arcan et al.   FOOD RESEARCH INTERNATIONAL

Protective effects of aqueous extract from Cudrania tricuspidata on oxidative stress-induced neurotoxicity

(2010) Chang-Ho Jeong et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane

(2010) K. Pandima Devi et al.   JOURNAL OF ETHNOPHARMACOLOGY

Exploitation of dietary tannins to improve rumen metabolism and ruminant nutrition

(2010) Amlan K Patra et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

(2010) J.E. Hayes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

(2010) Samooel Jung et al.   MEAT SCIENCE

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf

(2010) Bo Huang et al.   MEAT SCIENCE

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

(2010) S. Kulkarni et al.   MEAT SCIENCE

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

(2010) I. Karabagias et al.   MEAT SCIENCE

Bio-guided isolation of potential antimicrobial and antioxidant agents from the stem bark of Trilepisium madagascariense

(2010) G.N. Teke et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Comparison and evaluation of volatile oils from three different extraction methods for some Thai fragrant flowers

(2010) W. Paibon et al.   INTERNATIONAL JOURNAL OF COSMETIC SCIENCE

Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods

(2009) Evandro Leite de Souza et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Antimicrobial combined action of terpenes against the food-borne microorganismsEscherichia coli, Staphylococcus aureusandBacillus cereus

(2009) M. N. Gallucci et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

(2009) Deng-Cheng Liu et al.   FOOD CHEMISTRY

The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage

(2009) A. Govaris et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enhancing antibiotic activity: a strategy to control Acinetobacter infections

(2009) S. Chusri et al.   JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY

STRATEGIES FOR PROLONGING THE SHELF LIFE OF MINCED BEEF PATTIES

(2009) MATTEO ALESSANDRO DEL NOBILE et al.   JOURNAL OF FOOD SAFETY

Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products

(2009) Sadhana Ravishankar et al.   JOURNAL OF FOOD SCIENCE

Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

(2009) Lindsey Haak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antibacterial, antifungal, and antiviral activities of some flavonoids

(2009) Didem Deliorman Orhan et al.   MICROBIOLOGICAL RESEARCH

Antibacterial Effects of Green Tea Polyphenols on Clinical Isolates of Methicillin-Resistant Staphylococcus aureus

(2008) Yun-Seok Cho et al.   CURRENT MICROBIOLOGY

Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components

(2008) J. Gutierrez et al.   FOOD MICROBIOLOGY

Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism

(2008) E. Apostolidis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat

(2008) El Akrem Hayouni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

(2008) B.M. Naveena et al.   MEAT SCIENCE

Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage

(2007) C. Busatta et al.   FOOD MICROBIOLOGY

Decontamination technologies for meat products

(2007) T. Aymerich et al.   MEAT SCIENCE

Effect of dietary oregano oil supplementation on lamb meat characteristics

(2007) P.E. Simitzis et al.   MEAT SCIENCE

Bioactive packaging technologies for extended shelf life of meat-based products

(2007) Véronique COMA   MEAT SCIENCE