Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7C

• Main Authors: da Silveira, Sheila Mello, Fernando Bittencourt LucianoauthorSchool of Agricultural Sciences and Veterinary Medicine, Pontifcia Universidade Catlica do Paran, BR 376, Km 14, 83010-500, So Jos dos Pinhais, PR, Brazil, Nei FronzaauthorCenter of Food Science and Technology, Federal Institute of Education, Science and Technology, SC 283, Km 08, 89700-000, Concrdia, SC, Brazil, Anildo CunhaauthorEmbrapa Swine and Poultry, BR 153, Km 110, P.O. Box 21, 89700-000, Concrdia, SC, Brazil, Gerson Neud ScheuermannauthorEmbrapa Swine and Poultry, BR 153, Km 110, P.O. Box 21, 89700-000, Concrdia, SC, Brazil, Cleide Rosana Werneck VieiraauthorDepartment of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, 88034-001, Florianpolis, SC, Brazil
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: antibacterial properties; Antimicrobial activity; bay (herb); Bay leaf; chemical composition; coliform bacteria; Escherichia coli; Essential oil; essential oils; food pathogens; Fresh sausage; Invitro; Laurus nobilis; minimum inhibitory concentration; rancidity; risk; sausages; sensory properties; shelf life; thiobarbituric acid-reactive substances; Yersinia enterocolitica