The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli 0157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems

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Fisher, K. and Phillips, C. (2006) The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli 0157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. Journal of Applied Microbiology. 101(6), pp. 1232-1240. 1365-2672.

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Creators:	Fisher, K. and Phillips, C.
Official URL:	http://www.blackwell-synergy.com/doi/full/10.1111/...
Item Type:	Article
Additional Information:	UoA 12, RAE 2008
Uncontrolled Keywords:	essential oils, Gram negative, Gram positive, vapours
Subjects:	Q Science > QR Microbiology > QR75 Bacteria T Technology > TP Chemical technology > TP368 Food processing and manufacture
Schools and Departments:	School of Health
DOI:	10.1111/j.1365-2672.2006.03035.x
Date:	1 December 2006

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The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli 0157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems

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