Inhibition of Listeria monocytogenes in minced beef by combined effect of oregano essential oil and caprylic acid
Both oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials; their individual application in food is therefore limited. Their combined additive effect we proved previously in vitro. Following mixtures (v/w) were tested in minced lean beef inoculated with 6 strains of L. monocytogenes at concentration of 5 log cells/g: 0.25% of … [Read more…]