Antimicrobial Activity of Thymol and Thymol-Nanoemulsion Against Three Food-Borne Pathogens Inoculated in a Sausage Model

In the present study, the antimicrobial efficiency of thymol and thymol-nanoemulsion (NE) was investigated against S . aureus , E. coli , and C. perfringens on a sausage product during 4 weeks. The droplets size of the thymol-NE was 86.39 nm with the zeta potential of −0.86 mV. The MIC and MBC value...

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Veröffentlicht in:	Food and bioprocess technology 2021-10, Vol.14 (10), p.1936-1945
Hauptverfasser:	Sepahvand, Somayeh, Amiri, Sedigheh, Radi, Mohsen, Akhavan, Hamid-Reza
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Antiinfectives and antibacterials Antimicrobial activity Antimicrobial agents Bacteria Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Color E coli Emulsions Food contamination Food Science Meat Meat products Microorganisms Minimum inhibitory concentration Nanoemulsions Nitrites Original Research Sausages Thymol Zeta potential
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