Kinetic Modeling of Escherichia coli O157:H7 Growth in Rainbow Trout Fillets as Affected by Oregano and Thyme Essential Oils and Different Packing Treatments

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Kinetic Modeling of Escherichia coli O157:H7 Growth in Rainbow Trout Fillets as Affected by Oregano and Thyme Essential Oils and Different Packing Treatments

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im Mai 2013 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в травні 2013

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name

Kinetic Modeling of Escherichi ...... d Different Packing Treatments

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Kinetic Modeling of Escherichi ...... d Different Packing Treatments

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Kinetic Modeling of Escherichi ...... d Different Packing Treatments

@en

Kinetic Modeling of Escherichi ...... d Different Packing Treatments

@nl

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Kinetic Modeling of Escherichi ...... d Different Packing Treatments

@en

Kinetic Modeling of Escherichi ...... d Different Packing Treatments

@nl

P1476

Kinetic Modeling of Escherichi ...... d Different Packing Treatments

@en

P2093

Ismet Ozturk

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Osman Sagdic

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P2860

Virulence factors of Escherichia coli O157 and other Shiga toxin-producing E. coli.

Insecticidal activity of the essential oils from different plants against three stored-product insects.

Combined effect of MAP and active compounds on fresh blue fish burger.

Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products.

Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes.

Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C.

Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples.

Antimicrobial effect of herb extracts against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium associated with beef.

Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 degrees and 10 degrees C.

Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film.

P304

371-385

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P31

scholarly article

P356

10.1080/10942912.2011.631256

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P433

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P478

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P577

2013-05-13T00:00:00Z

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