Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of <i>Listeria monocytogenes</i> and Spoilage in Ham Slices Treated with High Pressure Processing

Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of <i>Listeria monocytogenes</i> and Spoilage in Ham Slices Treated with High Pressure Processing

The aim of the study was to evaluate the efficacy of oregano essential oil (OEO) incorporated in Na-alginate edible films when applied to sliced ham inoculated with a cocktail of <i>Listeria monocytogenes</i> strains, with or without pretreatment by high pressure processing (HPP). Microb...

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Bibliographic Details
Main Authors: Foteini Pavli, Anthoula A. Argyri, Panagiotis Skandamis, George-John Nychas, Chrysoula Tassou, Nikos Chorianopoulos
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Materials
Subjects:
<i>listeria monocytogenes</i>
spoilage
ready-to-eat meat, antimicrobial packaging
antimicrobial compounds
non-thermal processing, infrared spectroscopy
Online Access:https://www.mdpi.com/1996-1944/12/22/3726

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