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...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2017-03-01
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Series: | Nanomaterials |
Subjects: | |
Online Access: | http://www.mdpi.com/2079-4991/7/3/65 |