Add to ORKGThe purpose of this study was to evaluate the antimicrobial efficacy of the combinations of thymol (0.1 w/w) and sodium lactate (1 and 2% v/w) against Listeria monocytogenes and Salmonella Typhimurium in fish patty samples stored at 4C for 5 days. Treatment with the combination of 0.1% thymol + 2% sodium lactate did not show a significant inhibition on the L. monocytogenes when compared with the sample treated with 2% sodium lactate alone. However, treatment of fish patty with the combination of 0.1% thymol + 2% sodium lactate showed a synergistic effect on Salmonella Typhimurium on days 3 and 5 of storage
Salmonella typhimurium is one of the major bacteria responsible for gastroenteritis in humans caused...
In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern...
Lactic acid bacteria are used in food production to provide desirable organoleptic characteristics, ...
The objective of work was to evaluate the effect the lactic acid has on the growth of Listeria in fi...
The main objective of this study was to evaluate the efficacy of thymol in controlling environmental...
Effect of sodium lactate (SL) on inhibition growth of Listeria monocytogenes, L. innocua, Escherichi...
Salmonella enterica Typhimurium is a common foodborne pathogen, and ready-to-eat (RTE) seafood is a ...
Nisin Z and thymol were tested, alone and in combination, for antibacterial activity against Listeri...
In this study, the effects of sodium lactate (SL), vacuum packaging (VP) and modified atmosphere pac...
Salmonella contamination on raw shrimp is a big food safety concern in the U.S.. This research evalu...
Listeria monocytogenes is a bacterial pathogen that causes listeriosis, the third-leading cause of d...
Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global distribution a...
A quantitative investigation on the inhibitory activity of thymol against some microorganisms that c...
The inhibitory action of sodium lactate (SL), potassium sorbate (PS), nisin and chitosan against rep...
Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate...
Salmonella typhimurium is one of the major bacteria responsible for gastroenteritis in humans caused...
In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern...
Lactic acid bacteria are used in food production to provide desirable organoleptic characteristics, ...
The objective of work was to evaluate the effect the lactic acid has on the growth of Listeria in fi...
The main objective of this study was to evaluate the efficacy of thymol in controlling environmental...
Effect of sodium lactate (SL) on inhibition growth of Listeria monocytogenes, L. innocua, Escherichi...
Salmonella enterica Typhimurium is a common foodborne pathogen, and ready-to-eat (RTE) seafood is a ...
Nisin Z and thymol were tested, alone and in combination, for antibacterial activity against Listeri...
In this study, the effects of sodium lactate (SL), vacuum packaging (VP) and modified atmosphere pac...
Salmonella contamination on raw shrimp is a big food safety concern in the U.S.. This research evalu...
Listeria monocytogenes is a bacterial pathogen that causes listeriosis, the third-leading cause of d...
Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global distribution a...
A quantitative investigation on the inhibitory activity of thymol against some microorganisms that c...
The inhibitory action of sodium lactate (SL), potassium sorbate (PS), nisin and chitosan against rep...
Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate...
Salmonella typhimurium is one of the major bacteria responsible for gastroenteritis in humans caused...
In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern...
Lactic acid bacteria are used in food production to provide desirable organoleptic characteristics, ...