Lack of induction of direct protection or cross-protection in Staphylococcus aureus by sublethal concentrations of Origanum vulgare L. essential oil and carvacrol in a meat-based medium

Evidence for Lack of Acquisition of Tolerance in Salmonella enterica Serovar Typhimurium ATCC 14028 after Exposure to Subinhibitory Amounts of Origanum vulgare L. Essential Oil and Carvacrol

(2012) Isabelle da Silva Luz et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Rosmarinus officinalis L. Essential Oil and Its Majority Compound 1,8-Cineole at Sublethal Amounts Induce No Direct and Cross Protection in Staphylococcus aureus ATCC 6538

(2012) Nelson Justino Gomes Neto et al.   Foodborne Pathogens and Disease

Effects of Melaleuca alternifolia (Tea Tree) Essential Oil and the Major Monoterpene Component Terpinen-4-ol on the Development of Single- and Multistep Antibiotic Resistance and Antimicrobial Susceptibility

(2011) Katherine A. Hammer et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

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

Induction of Fatty Acid Composition Modifications and Tolerance to Biocides inSalmonella entericaSerovar Typhimurium by Plant-Derived Terpenes

(2010) Florence Dubois-Brissonnet et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Development of stress resistance in Staphylococcus aureus after exposure to sublethal environmental conditions

(2010) G. Cebrián et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus

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

Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids

(2009) Carlos Eduardo Vasconcelos de Oliveira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods

(2009) Jefferson Carneiro de Barros et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Resistance in bacteria of the food chain: epidemiology and control strategies

(2008) Frank M Aarestrup et al.   Expert Review of Anti-Infective Therapy

Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance

(2008) Avelino Álvarez-Ordóñez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in antibiotic susceptibility in staphylococci habituated to sub-lethal concentrations of tea tree oil (Melaleuca alternifolia)

(2008) M.A.S. McMahon et al.   LETTERS IN APPLIED MICROBIOLOGY

Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli

(2007) Francesca Patrignani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY