Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases

Prevention of food spoilage and food poisoning pathogens is usually achieved by use of chemical preservatives which have negative impacts including: human health hazards of the chemical applications, chemical residues in food & feed chains and acquisition of microbial resistance to the used chem...

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Detalles Bibliográficos
Autores principales: Mostafa, Ashraf A., Al-Askar, Abdulaziz A., Almaary, Khalid S., Dawoud, Turki M., Sholkamy, Essam N., Bakri, Marwah M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5815983/
https://www.ncbi.nlm.nih.gov/pubmed/29472791
http://dx.doi.org/10.1016/j.sjbs.2017.02.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5815983/
https://www.ncbi.nlm.nih.gov/pubmed/29472791
http://dx.doi.org/10.1016/j.sjbs.2017.02.004

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