Effect of Eugenol, Vanillin, and β-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat

Effect of Eugenol, Vanillin, and β-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat

The combined inhibitory effect of essential oils (EOs) with meat-based marinades has not been fully studied. Therefore, the present study aimed to gauge the effect of a yogurt-based marinade when individually combined with three EOs, namely eugenol (EU), vanillin (VA), or β-resorcylic acid (BR) on c...

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Bibliographic Details
Main Authors: Tareq M. Osaili, Anas A. Al-Nabulsi, Fayeza Hasan, Dinesh K. Dhanasekaran, Ayman Z.S. Hussain, Leila Cheikh Ismail, Farah Naja, Hadia Radwan, MoezAlIslam Ezzat Faris, Amin N. Olaimat, Mutamed Ayyash, Reyad S. Obaid, Richard Holley
Format: Article
Language:English
Published: Elsevier 2023-02-01
Series:Journal of Food Protection
Subjects:
Escherichia coli O157:H7
Essential Oils
Listeria monocytogenes
Salmonella spp.
Temperature Abuse
Yogurt marinade
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X23044241

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http://www.sciencedirect.com/science/article/pii/S0362028X23044241

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