Sage Essential Oil as an Antimicrobial Agent against Salmonella enterica during Beef Sous Vide Storage - Gál, Robert; Čmiková, Natália; Kačániová, Miroslava; Mokrejš, Pavel (Foods, 2023)
Keywords: affordability; anti-infective agents; Antimicrobial agents; Bacteria; Beef; beef tenderloin; Chromatography; coliform bacteria; Coliforms; Cooking; Essential oils; Food; Food safety; foodborne pathogen; heat; Heat treatment; Heat treatments; Identification; Low temperature; Mass spectrometry; Mass spectroscopy; Meat; Microorganisms; Oils & fats; Packaging; Proteus vulgaris; Pseudomonas fragi; Pseudomonas veronii; psoas muscles; safety; sage; sage essential oil; Salmonella; Salmonella enterica; Scientific imaging; sous vide; Sous vide technology; stabilization; temperature; under vacuum; Vacuum packaging; vacuum sealing; Variance analysis; Water baths; Water circulation; Czech Republic; Slovakia; United Kingdom--UK; Germany