Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice

Natural additives for the control of microbial growth are in demand because consumers prefer them over synthetic ones. In the present investigation, the antibacterial activity of two natural preservatives, cinnamaldeyde and clove oil alone or in combinations was studied, and their potential as food...

Full description

Saved in:

Bibliographic Details
Published in:	Journal of food science and technology Vol. 52; no. 9; pp. 5834 - 5841
Main Authors:	Siddiqua, S., Anusha, B. A., Ashwini, L. S., Negi, P. S.
Format:	Journal Article
Language:	English
Published:	New Delhi Springer India 01-09-2015 Springer Nature B.V
Subjects:	Analysis Antimicrobial agents Bacillus cereus Bacteria Brassica Chemistry Chemistry and Materials Science Chemistry/Food Science Citrullus lanatus Contaminants E coli Escherichia coli Essential oils Eugenia Food Food contamination & poisoning Food processing industry Food safety Food Science Food systems Fruit juices Hordeum vulgare Industrial research Investigations Laboratories Nutrition Oils & fats Original Original Article Pathogens Preservatives Public health Staphylococcus aureus Studies Synergistic effect Vegetable oils Yersinia enterocolitica Clove oil Cinnamaldehyde Food systems Fractional inhibitory concentration Minimum inhibitory concentration
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!