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

Stephanie Arellano, Bibiana Law, Mendel Friedman, Sadhana Ravishankar

2021Food Control19 citationsDOI

Topics & Concepts

Food scienceHand sanitizerFood spoilageAntimicrobialSalmonellaChemistryPopulationLactobacillus caseiShelf lifeBacteriaMicrobiologyBiologyFermentationMedicineGeneticsEnvironmental healthEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food SafetyPhytochemicals and Antioxidant Activities
Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C | Litcius