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

Fisher, K. and Phillips, C. A. (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.

Information

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Information

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

Creators:

Fisher, K. and Phillips, C. A.

Faculties, Divisions and Institutes:

University Faculties, Divisions and Research Centres - OLD > Faculty of Health & Society

Date:

1 December 2006

Date Type:

Publication

Page Range:

pp. 1232-1240

Journal or Publication Title:

Journal of Applied Microbiology

Volume:

101

Number:

Language:

English

DOI:

10.1111/j.1365-2672.2006.03035.x

ISSN:

1365-2672

Status:

Published / Disseminated

Refereed:

Yes