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Open AccessAgricultural and Food SciencesBiologyMedicine

Antimicrobial properties of plant essential oils and essences against five important food‐borne pathogens

A. Smith-Palmer, J. Stewart, L. Fyfe

1998.2.1LETTERS IN APPLIED MICROBIOLOGY

DOI: 10.1046/j.1472-765x.1998.00303.x

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Gram‐positive bacteria were more sensitive to inhibition by plant essential oils than the Gram‐negative bacteria, and Staphylococcus aureus was extremely sensitive to the oil of nutmeg.

Abstract

Abstract is not available.

Citation format

SMITH-PALMER, A.; STEWART, J.; FYFE, L. Antimicrobial properties of plant essential oils and essences against five important food‐borne pathogens. LETTERS IN APPLIED MICROBIOLOGY, 1998, 26.