Abstract
Oregano and light thyme EO, particularly when enhanced by agar stabilizer, may be effective in reducing the number or preventing the growth of E. coli O157:H7 in foods.
Keywords
Antibacterial activityAgarSyzygiumOriganumBroth microdilutionBiologyEscherichia coliFood scienceAgar plateAntibacterial agentEssential oilBotanyBacteriaAntimicrobialMicrobiologyMinimum inhibitory concentrationBiochemistryAntibiotics
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Publication Info
- Year
- 2003
- Type
- article
- Volume
- 36
- Issue
- 3
- Pages
- 162-167
- Citations
- 789
- Access
- Closed
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Cite This
Sara A. Burt,
R.D. Reinders
(2003).
Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7.
Letters in Applied Microbiology
, 36
(3)
, 162-167.
https://doi.org/10.1046/j.1472-765x.2003.01285.x
Identifiers
- DOI
- 10.1046/j.1472-765x.2003.01285.x