Inactivation of Salmonella spp. and Listeria spp. by Palmitic, Stearic, and Oleic Acid Sophorolipids and Thiamine Dilauryl Sulfate

Food contaminated with human pathogens, such as Salmonella spp. and Listeria monocytogenes, frequently causes outbreaks of foodborne illness. Consumer concern over the use of synthesized antimicrobials to enhance microbial food safety has led to a search of natural alternatives. The objectives of th...

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Detalles Bibliográficos
Autores principales: Zhang, Xuejie, Ashby, Richard, Solaiman, Daniel K. Y., Uknalis, Joseph, Fan, Xuetong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5177657/
https://www.ncbi.nlm.nih.gov/pubmed/28066390
http://dx.doi.org/10.3389/fmicb.2016.02076

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5177657/
https://www.ncbi.nlm.nih.gov/pubmed/28066390
http://dx.doi.org/10.3389/fmicb.2016.02076

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