Park JB, Kang JH, Song KB Food Science and Biotechnology, 2018 ABSTRACT: This study examined the antibacterial activities of two different cinnamon essential oil emulsions against Escherichia coli O157:H7 and Salmonella Typhimurium on basil leaves. Cinnamon oil (0.25%) treatments containing CPC (0.05%) exhibited greater effects on the pathogenic bacteria than cinnamon oil treatment without this… Read more »
A Review on Influencing Factors on the Minimum Inhibitory Concentration of Essential Oils
Van de Vel E, Sampers I, Raes K Critical Reviews in Food Science and Nutrition, 2017 ABSTRACT: With growing interest in essential oils as natural preservatives in the food industry, the literature is expanding enormously. To understand the antimicrobial activity of essential oils, the antimicrobial mechanism of individual essential oil (EO) compounds, and their minimum inhibitory concentrations… Read more »