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Essential oils: their antibacterial properties and potential applications in foods--a review.

S. Burt

2004.8.1INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

DOI: 10.1016/j.ijfoodmicro.2004.03.022

tlooto Summary

In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).

Abstract

Abstract is not available.

Citation format

BURT, S. Essential oils: Their antibacterial properties and potential applications in foods--a review. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 94 3: 223–53.