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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...
Autores principales: | Ros-Chumillas, María, Garre, Alberto, Maté, Javier, Palop, Alfredo, Periago, Paula M. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
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 |
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