Antibacterial activity against foodborne Staphylococcus aureus and antioxidant capacity of various pure phenolic compounds.

@article{Ra2011AntibacterialAA,
  title={Antibacterial activity against foodborne Staphylococcus aureus and antioxidant capacity of various pure phenolic compounds.},
  author={Javier R{\'u}a and Laura Fern{\'a}ndez-{\'A}lvarez and Cristina De Castro and Pilar del Valle and Dolores de Arriaga and Mar{\'i}a Rosario Garc{\'i}a-Armesto},
  journal={Foodborne pathogens and disease},
  year={2011},
  volume={8 1},
  pages={149-57}
}
Six pure phenolic compounds (hydroquinone, thymol, carvacrol, butylated hydroxyanisole, gallic acid, and octyl gallate) were tested for their minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against several strains of Staphylococcus aureus isolated from dairy and meat products. In addition, S. aureus reference strains (American Type Culture Collection) for antimicrobial studies and/or isolated from human infections and outbreaks of food poisoning were included… CONTINUE READING

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