Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion
Yhan S. Mutz, Carolina do Val Ferreira Ramos, Maria Lúcia Guerra Monteiro, Bruno Dutra da Silva, Luiz Torres, Letícia Tessaro, Carlos Adam Conte‐Júnior
Topics & Concepts
OriganumSalmonella enteritidisFood scienceChemistryLipid oxidationModified atmosphereEssential oilSalmonellaBiochemistryBiologyShelf lifeAntioxidantGeneticsBacteriaEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food SafetyAquaculture disease management and microbiota