Evaluation of Essential Oils as Natural Antibacterial Agents for Eggshell Sanitization and Quality Preservation

Eggs are considered a nutritionally complete food and an excellent source of protein. However, they are prone to bacterial contamination, which can affect their internal quality and safety. This study aimed to evaluate the effectiveness of essential oils (EOs) as natural sanitizers for eggshells to...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Processes 2025-01, Vol.13 (1), p.224
Hauptverfasser:	El-Soufi, Azza, Al Khatib, Alissar, Khazaal, Salma, El Darra, Nada, Raafat, Karim
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols Antibacterial activity Antibacterial agents Antiinfectives and antibacterials Antimicrobial agents Bacteria Cinnamon Coliforms E coli Effectiveness Egg shells Eggs Epidemics Essential oils Food contamination Food contamination & poisoning Food products Food quality Food sources Gram-negative bacteria Gram-positive bacteria Green tea Mentha piperita Microorganisms Minimum inhibitory concentration Mustard Oils & fats Peppermint Protein sources Pseudomonas aeruginosa Room temperature Rosemary Rosmarinus Salmonella Sanitizers Shelf life Thyme Vapor phases Vapors Volatilization
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!