Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes
Xiaowei Zhang, Donggen Zhou, Yifang Cao, Yan Zhang, Xinglong Xiao, Fengsong Liu, Yigang Yu
Topics & Concepts
Gallic acidStaphylococcus aureusAntimicrobialEscherichia coliChemistryMinimum inhibitory concentrationFood scienceThymolMicrobiologyBacteriaBacillus cereusCitralLauric acidMinimum bactericidal concentrationBiologyBiochemistryEssential oilAntioxidantFatty acidGeneGeneticsEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food SafetyPhytochemicals and Antioxidant Activities