Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings

Effect of Organic Acids and Marination Ingredients on the Survival of Campylobacter jejuni on Meat

(2016) TINA BIRK et al.   JOURNAL OF FOOD PROTECTION

Reductions of Salmonella enterica on chicken breast by thymol, acetic acid, sodium dodecyl sulfate or hydrogen peroxide combinations as compared to chlorine wash

(2011) Y. Lu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter

(2010) P. Isohanni et al.   POULTRY SCIENCE

Effect of Organic Acids and Plant Extracts on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in Broth Culture Model and Chicken Meat Systems

(2009) K.F. Over et al.   JOURNAL OF FOOD SCIENCE

Challenges to meat safety in the 21st century

(2007) John N. Sofos   MEAT SCIENCE

Potential antimicrobial uses of essential oils in food: is citrus the answer?

(2007) Katie Fisher et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY