Work

Evaluation of the antimicrobial effect of oregano essential oil (Origanum vulgare) on cooked mussels (Perna perna) experimentally contaminated with Escherichia coli and Salmonella Enteritidis

Year: 2024

Type: article

Source: Food Control

DOI: 10.1016/j.foodcont.2024.110835

Authors: Laura Ribeiro Cerqueira de Oliveira, Ana Carolina Monteiro de Barros da Cruz Machado, Carlos Eduardo de Freitas Guimarães Filho, Erick Almeida Esmerino, Flávia Aline Andrade Calixto, Eliana de Fátima Marques de Mesquita, Maria Carmela Kasnowski Holanda Duarte

Institutions: Universidade Federal Fluminense, Fundação Instituto de Pesca do Estado do Rio de Janeiro

Language: English

Topic: Essential Oils and Antimicrobial Activity

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funders: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

OpenAlex ID: W4401937233

FWCI: 1.815

Cites: 29

Cited by: 11

Related to: 10