Growth inhibition of foodborne pathogens and food spoilage organisms by selected raw honeys

Twenty-seven honey samples from different floral sources and geographical locations were evaluated for their ability to inhibit the growth of seven food spoilage organisms (Alcaligenes faecalis, Aspergillus niger, Bacillus stearothermophilus, Geotrichum candidum, Lactobacillus acidophilus, Penicilli...

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Bibliographic Details

Published in:	International journal of food microbiology Vol. 97; no. 1; pp. 1 - 8
Main Authors:	Mundo, M.A, Padilla-Zakour, O.I, Worobo, R.W
Format:	Journal Article
Language:	English
Published:	2004
Subjects:	antimicrobial properties botany food contamination food pathogens food spoilage honey microbial contamination microorganisms plate count provenance raw foods viability
Online Access:	Get full text
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