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rdf:type |
|
|
lifeskim:mentions |
|
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pubmed:issue |
6
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pubmed:dateCreated |
2009-8-3
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pubmed:abstractText |
In this study, we extended our previous work to determine the efficiency of antimicrobial compounds in increase of relative radiosensitivity of Salmonella Typhi in medium fat ground beef (23% fat) by testing 41 different essential oils (EOs), oleoresins and food sauces.
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pubmed:language |
eng
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pubmed:journal |
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pubmed:citationSubset |
IM
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pubmed:chemical |
|
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pubmed:status |
MEDLINE
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pubmed:month |
Jun
|
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pubmed:issn |
1472-765X
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pubmed:author |
|
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pubmed:issnType |
Electronic
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pubmed:volume |
48
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pubmed:owner |
NLM
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pubmed:authorsComplete |
Y
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pubmed:pagination |
657-62
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pubmed:meshHeading |
pubmed-meshheading:19413815-Animals,
pubmed-meshheading:19413815-Anti-Bacterial Agents,
pubmed-meshheading:19413815-Cattle,
pubmed-meshheading:19413815-Food Irradiation,
pubmed-meshheading:19413815-Food Microbiology,
pubmed-meshheading:19413815-Food Preservation,
pubmed-meshheading:19413815-Gamma Rays,
pubmed-meshheading:19413815-Meat-Packing Industry,
pubmed-meshheading:19413815-Microbial Viability,
pubmed-meshheading:19413815-Oils, Volatile,
pubmed-meshheading:19413815-Radiation Tolerance,
pubmed-meshheading:19413815-Salmonella typhi
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pubmed:year |
2009
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pubmed:articleTitle |
Effect of selected antimicrobial compounds on the radiosensitization of Salmonella Typhi in ground beef.
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|
pubmed:affiliation |
Canadian Irradiation Center, Research Laboratory in Sciences Applied to Food, INRS-Institut Armand-Frappier, Laval, QC, Canada.
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pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't,
Evaluation Studies
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