Antilisterial and Antimicrobial Effect of Salvia officinalis Essential Oil in Beef Sous-Vide Meat during Storage - Gál, Robert; Čmiková, Natália; Prokopová, Aneta; Kačániová, Miroslava (Foods, 2023)
Keywords: anti-infective agents; antibacterial properties; Antimicrobial activity; Antimicrobial agents; antimicrobial effect; Bacteria; Beef; beef tenderloin (m. psoas major); Chromatography; coliform bacteria; Coliforms; Cooking; Essential oils; Food; Food contamination; Food science; Foodborne diseases; Foodborne pathogens; Heat; Heat treatment; Heat treatments; Identification; Ions; Listeria; Listeria monocytogenes; Mass spectrometry; Mass spectroscopy; matrix-assisted laser desorption-ionization mass spectrometry; Meat products; Microorganisms; Oils & fats; Packaging; Pathogens; plate count; Polyethylene; Pseudomonas fragi; psoas muscles; sage; Salvia officinalis; Salvia officinalis essential oil; sous vide; Sous vide technology; Temperature; Vacuum packaging; Czech Republic; Slovakia; United Kingdom--UK; Germany; Listeria monocytogenes; antimicrobial effect; Salvia officinalis essential oil; beef tenderloin (m. psoas major); sous-vide