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The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients

โœ Scribed by J. Gutierrez; C. Barry-Ryan; P. Bourke

Book ID
113646256
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
209 KB
Volume
124
Category
Article
ISSN
0168-1605

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The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were

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The aim of this study was to optimise the antimicrobial efficacy of plant essential oils (EOs) for control of Listeria spp. and spoilage bacteria using food model media based on lettuce, meat and milk. The EOs evaluated were lemon balm, marjoram, oregano and thyme and their minimum inhibitory concen