Reduction of Salmonella on turkey breast cutlets by plant-derived compounds.

Abstract

The foodborne illnesses associated with poultry meat due to Salmonella are a major concern in the United States. In this study, the antimicrobial efficacy of carvacrol, eugenol, thyme essential oil, and trans-cinnamaldehyde was determined against different Salmonella serotypes in vitro and on turkey breast cutlets. Minimum inhibitory concentration (MIC) and… (More)
DOI: 10.1089/fpd.2014.1803

Topics

Cite this paper

@article{Nair2014ReductionOS, title={Reduction of Salmonella on turkey breast cutlets by plant-derived compounds.}, author={Divek V. T. Nair and Rama Nannapaneni and Aaron S Kiess and W. A. Schilling and Chander Shekhar Sharma}, journal={Foodborne pathogens and disease}, year={2014}, volume={11 12}, pages={981-7} }