Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms.

@article{Blaszyk1998InteractionOM,
  title={Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organisms.},
  author={M Blaszyk and Richard Holley},
  journal={International journal of food microbiology},
  year={1998},
  volume={39 3},
  pages={175-83}
}
Interactions of monolaurin, eugenol (phenolic compound) and sodium citrate (chelator) on the growth of six organisms including common meat spoilage (Lactobacillus curvatus, Lactobacillus sake, Leuconostoc mesenteroides, Brochothrix thermosphacta) and pathogenic (Escherichia coli O157:H7 and Listeria monocytogenes) organisms were investigated. The combinations of 100 to 250 ppm monolaurin with 500 and 1000 ppm eugenol, and 0.2 and 0.4% sodium citrate were more effective than each component… CONTINUE READING