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Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane

Antimicrobial SusceptibilityHealth SciencesAntibioticsMicrobial ContaminationE. Coli O157Basil Essential OilsFood MicrobiologyAntibacterial AgentMicrobiologyInfection ControlAntimicrobial CompoundMedicineClinical MicrobiologyAntimicrobial ResistanceFood SafetyFresh-cut Lettuce