Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract

Enteric pathogens such as Salmonella enterica can survive in low pH conditions and pose a food safety threat during marinating of raw poultry meat. A study was conducted to investigate the effectiveness of thyme oil for killing S. enterica on raw chicken during marination in lemon juice containing y...

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Detalles Bibliográficos
Autores principales: Kiprotich, Samuel, Mendonça, Aubrey, Dickson, James, Shaw, Angela, Thomas-Popo, Emalie, White, Shecoya, Moutiq, Rkia, Ibrahim, Salam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7904691/
https://www.ncbi.nlm.nih.gov/pubmed/33644106
http://dx.doi.org/10.3389/fnut.2020.619023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7904691/
https://www.ncbi.nlm.nih.gov/pubmed/33644106
http://dx.doi.org/10.3389/fnut.2020.619023

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