Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

The antibacterial effects of essential oils (EOs) extracted from Thymus capitatus and Thymus algeriensis were assessed and evaluated against four pathogenic bacteria (Escherichia coli (ATCC 25922), Listeria monocytogenes (ATCC 19118), Staphylococcus aureus (ATCC 25923), and Salmonella typhimurium (A...

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Main Authors: Asma Jayari, Ahlem Jouini, Hager Boukhris, Safa Hamrouni, Chokri Damergi, Sami Ben Hadj Ahmed, Abderrazek Maaroufi
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2021/5599374
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