Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere

Boskovic M, Djordjevic J, Ivanovic J, Janjic J, Zdravkovic N, Glisic M, Glamoclija N, Baltic B, Djordjevic V, Baltic M International Journal of Food Microbiology, 2017 ABSTRACT: The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (106CFU/g) in minced pork, which was treated with different concentrations of the… Read more »