Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobia...

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Bibliographic Details
Main Authors: María Ros-Chumillas, Alberto Garre, Javier Maté, Alfredo Palop, Paula M. Periago
Format: Article
Language:English
Published: MDPI AG 2017-03-01
Series:Nanomaterials
Subjects:
food
nanomaterials
safety
nanoemulsions
D-limonene
heat resistance
Salmonella Senftenberg
antimicrobial
combined effect
Online Access:http://www.mdpi.com/2079-4991/7/3/65

Internet

http://www.mdpi.com/2079-4991/7/3/65

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