The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables

During the study, we determined the antimicrobial activity of different selected essential oils (thyme, lemongrass, juniper, oregano, sage, fennel, rosemary, mint, rosehips, dill) on some pathogenic and spoilage bacteria isolated from the surface of various fresh vegetables. At the same time, in the...

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Veröffentlicht in:	Food Science & Nutrition 2020-10, Vol.8 (10), p.5601-5611
Hauptverfasser:	György, Éva, Laslo, Éva, Kuzman, Ildikó Hajnalka, Dezső András, Csaba
Format:	Artikel
Sprache:	eng
Schlagworte:	Achromobacter Antagonism Antibiotic resistance Antibiotics Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents antimicrobial effects Bacteria Campylobacter Composition effects Drug resistance in microorganisms E coli Essences and essential oils industry Essential oils Food foodborne pathogenic bacteria fresh vegetables Health aspects Health risks International economic relations Lettuce Listeria Microbiota Microorganisms Oils & fats Oregano Original Research Pathogens rRNA 16S Salmonella Spices Spoilage spoilage bacteria Synergism Synergistic effect Thyme Vegetables
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