Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobia...

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Detalles Bibliográficos
Autores principales: Ros-Chumillas, María, Garre, Alberto, Maté, Javier, Palop, Alfredo, Periago, Paula M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5388167/
https://www.ncbi.nlm.nih.gov/pubmed/28336899
http://dx.doi.org/10.3390/nano7030065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5388167/
https://www.ncbi.nlm.nih.gov/pubmed/28336899
http://dx.doi.org/10.3390/nano7030065

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