Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C

Edible films containing carvacrol and cinnamaldehyde inactivate Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags

(2020) Libin Zhu et al.   JOURNAL OF FOOD SAFETY

A Review on the 40th Anniversary of the First Regulation of Drinking Water Disinfection By‐products

(2020) David M. DeMarini   ENVIRONMENTAL AND MOLECULAR MUTAGENESIS

Carvacrol and Cinnamaldehyde Inactivate Antibiotic-Resistant Salmonella enterica in Buffer and on Celery and Oysters

(2016) SADHANA RAVISHANKAR et al.   JOURNAL OF FOOD PROTECTION

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

(2015) Lorenzo Siroli et al.   FOOD MICROBIOLOGY

Efficacy of Plant-Derived Compounds AgainstEscherichia coli O157:H7 During Flume-Washing and Storage of Organic Leafy Greens

(2015) Jordan J. Denton et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

(2015) Francesca Patrignani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens

(2013) Jennifer Todd et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Apple, Carrot, and Hibiscus Edible Films Containing the Plant Antimicrobials Carvacrol and Cinnamaldehyde InactivateSalmonellaNewport on Organic Leafy Greens in Sealed Plastic Bags

(2013) Libin Zhu et al.   JOURNAL OF FOOD SCIENCE

Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella enterica on organic leafy greens at varying exposure times and storage temperatures

(2012) Katherine Moore-Neibel et al.   FOOD MICROBIOLOGY

Distribution of Salmonella typhimurium in romaine lettuce leaves

(2011) Yulia Kroupitski et al.   FOOD MICROBIOLOGY

Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

(2011) Geíza Alves de Azeredo et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial activity of lemongrass oil against Salmonella enterica on organic leafy greens

(2011) K. Moore-Neibel et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens

(2011) KATHERINE L. MOORE et al.   JOURNAL OF FOOD PROTECTION