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Subjects food pathogens Remove constraint food pathogens: food pathogens Authors Friedman, Mendel Remove constraint Friedman, Mendel: Friedman, Mendel Year 2009 Remove constraint 2009: 2009

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1. Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods

Description:: Includes references
Author:: Du, W-X. , Olsen, C.W. , Avena-Bustillos, R.J. , McHugh, T.H. , Levin, C.E. , Mandrell, R. , Friedman, Mendel
Subject:: edible films , tomatoes , allspice , garlic , oregano , essential oils , antibacterial properties , analytical methods , Escherichia coli O157:H7 , Salmonella enterica , Listeria monocytogenes , food pathogens , bacterial contamination , food contamination , viscosity , physicochemical properties , phytochemicals , water vapor , permeability , shear stress , color , antibiotic resistance
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

2. Edible Apple Film Wraps Containing Plant Antimicrobials Inactivate Foodborne Pathogens on Meat and Poultry Products

Description:: Includes references
Author:: Ravishankar, Sadhana , Zhu, Libin , Olsen, CarlW. , McHugh, TaraH. , Friedman, Mendel
Subject:: edible films , apples , phytochemicals , antimicrobial properties , inactivation , food pathogens , meat products , poultry products , food packaging , food analysis , food composition , animal pathogenic bacteria
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

3. Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities

Description:: Includes references
Author:: Du, W-X. , Olsen, C.W. , Avena-Bustillos, R.J. , McHugh, T.H. , Levin, C.E. , Friedman, Mendel
Subject:: allspice , cinnamon , cloves , essential oils , edible films , apples , physicochemical properties , antimicrobial properties , food pathogens , water vapor , permeability , color , antibacterial properties , Escherichia coli O157:H7 , Salmonella enterica , Listeria monocytogenes , bacterial contamination , food contamination , viscosity , food packaging , packaging materials
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

4. Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders

Description:: Includes references
Author:: Juneja, Vijay K. , Bari, M.L. , Inatsu, Y. , Kawamoto, S. , Friedman, Mendel
Subject:: green tea , tea , leaves , apples , peels , plant extracts , antibacterial properties , ground beef , sous vide , heat treatment , Escherichia coli O157:H7 , food pathogens , bacterial contamination , temperature , heat tolerance , inactivation temperature , predictive microbiology , kinetics , cooking , cooked foods , natural additives
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009