Publication | Open Access

Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis

Microbial ContaminationFoodborne IllnessEscherichia ColiFood MicrobiologyToxicologyMicrobiologyInfection ControlOregano Essential OilsFoodborne HazardMedicineAntimicrobial ResistanceFood SafetyVolatile Molecule Profile