Essential oil microemulsions inactivate antibiotic-resistant Salmonella Newport and spoilage bacterium Lactobacillus casei on Iceberg lettuce during 28-day storage at 4°C

Publication date: Available online 5 June 2021Source: Food ControlAuthor(s): Stephanie Arellano, Bibiana Law, Mendel Friedman, Sadhana Ravishankar

Source: Food Control - June 6, 2021 Category: Food Science Source Type: research