Article citationsMore>>

Fasseas, M.K., Mountzouris, K.C., Tarantilis, P.A., Polissiou, M. and Zervas, G. (2008) Antioxidant Activity in Meat Treated with Oregano and Sage Essential Oils. Food Chemistry, 106, 1188-1194.
https://doi.org/10.1016/j.foodchem.2007.07.060

has been cited by the following article:

• TITLE: Control of Enterotoxigenic Escherichia coli in Ground Beef by Blends of Essential Oils

  AUTHORS: Alline Aparecida Souza, Natália Jubram Zeneratto, Roberta Hilsdorf Piccoli, Suzan Kelly Vilela Bertolucci

  KEYWORDS: Essential Oils, Meat Color, Synergistic Activity, Food Safety

  JOURNAL NAME: Advances in Microbiology, Vol.8 No.12, December 11, 2018

  ABSTRACT: Different combinations of essential oils from cinnamon, cloves, oregano, and thyme were evaluated in vitro for their bactericidal activity against enterotoxigenic Escherichia coli (ETEC). The solutions containing cinnamon (0.03%), oregano (0.16%), and thyme (0.08%) (P1); and clove (0.08%), oregano (0.33%), and thyme (0.04%) (P2), exhibited high bactericidal activity, and were selected for use as preservatives in ground beef inoculated with ETEC and refrigerated. The two preservative solutions (P1 and P2) exhibited significant bactericidal action (p