Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate

The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Salmonella Typhimurium and Staphylococcus aureus in vitro and in apple jam. Antimicrobial activity in vitro was investigated by minimum...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 4 vom: 27. Juni, Seite 384-394
1. Verfasser:	Pereira Batista, Andreia Farias (VerfasserIn)
Weitere Verfasser:	Coelho Trevisan, Daliah Alves, Rodrigues Dos Santos, Adriele, Silva, Alex Fiori, Zanetti Campanerut-Sá, Paula Aline, Alves de Abreu Filho, Benício, Junior, Miguel Machinski, Graton Mikcha, Jane Martha
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Antibacterial activity foodborne pathogens natural antimicrobials synergistic effect synthetic preservatives Acrolein 7864XYD3JJ cinnamaldehyde SR60A3XG0F mehr... Sorbic Acid X045WJ989B Anti-Bacterial Agents