Inactivation of Salmonella spp. on tomatoes by plant molecules

Mattson, Tyler; Johny, Anup Kollanoor; Amalaradjou, Mary Anne Roshni; More, K.N.; Schreiber, David; Patel, Jitendra; Venkitanarayanan, Kumar

doi:10.1016/j.ijfoodmicro.2010.10.035

Cited by 60 publications

(45 citation statements)

References 35 publications

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“…Ravishankar et al [34] found that 1,000 ppm of cinnamaldehyde reduced populations of S. enterica by 2.3 log in celery on the third day of incubation at 4 °C. Cinnamaldehyde also decreased Salmonella counts on tomatoes by 6.0 log CFU ml −1 after 1 min of exposition [27]. Gill and Holley [16] suggested that CNM could interact with the cell membrane, causing disruption sufficient to disperse the proton motive force by leakage of small ions without leakage of cell components such as ATP.…”

Section: Resultsmentioning

confidence: 97%

The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives

Valverde

Cava-Roda²,

Calvo

et al. 2014

Eur Food Res Technol

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Section: Resultsmentioning

confidence: 97%

The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives

Valverde

Cava-Roda²,

Calvo

et al. 2014

Eur Food Res Technol

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“…Medically, rheumatism and joint pain are used in the treatment of liver disease and throat tumors (Rajamurugan et al, 2012). Antifungal, antifungal, antiviral and antioxidant properties of mustard essential oil have been investigated in some studies (Chen & Liu, 2016;Gilles, Zhao, An, & Agboola, 2010;Mattson et al, 2011;Olaimat & Holley, 2016;Prakash et al, 2011;Turgis, Han, Caillet, & Lacroix, 2009). …”

Section: Mustardmentioning

confidence: 99%

The examination of spices used in the Ottoman palace cuisine

2017

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The human being has a vital prescription to eat and drink as much as the day-to-day process. This vital point constitutes the foundation stone of gastronomic tourism. In our globalized world, nations that express or offer their own values have become more successful. Therefore, the culture of Turkish food and nutrition refers as the key of national culture. Therefore, it is very important to examine the characteristics of the Ottoman cuisine to introduce food culture. Traditionally Ottoman cuisine, soups, meat dishes, olive oil vegetables, salads and spices used in desserts are important. Nowadays, people want to learn not only the sense of hunger but also the history of gastronomy (all components depending on cultural and environmental influences). It gives us great opportunities when it is told and applied to the history of that cultural gastronomy. These opportunities are making economic difference by strengthening the functions of gastronomic tourism. Due to the literature obtained in the study, it is thought that the inclusion of the spices in the Ottoman cuisine destinations in Turkey, which has a high potential for gastronomy tourism, will support sustainable development. In the study, was given informations about the characteristics of the spices used in Ottoman cuisine.

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“…Up to 4 log reduction Singh et al (2002), Orue et al (2013), Lu and Wu (2010), Mattson et al (2011) Physical-based treatment dunk or rinse), icing (direct or indirect contact with produce), vacuum cooling, or hydrovac cooling (i.e., water is sometimes sprayed on the produce prior to vacuum cooling). Vegetables in close contact with the ground usually undergo a washing step following harvest to remove dirt and other debris taken from the agricultural fields.…”

Section: Bacteriamentioning

confidence: 99%