Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves
Sign Up to like & getrecommendations! Published in 2017 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2017.09.019
Abstract: Abstract In this study, essential oil (EO) nanoemulsions as an alternative to chlorine-based sanitizers for red mustard leaves were prepared, and their inhibitory effects against pathogenic bacteria were examined. Red mustard leaves spot-inoculated with Listeria… read more here.
Keywords: mustard leaves; fresh cut; mustard; red mustard ... See more keywords