Inhibitory effects of clove and oregano essential oils on biofilm formation of Salmonella Derby isolated from beef processing plant

The biofilm of Salmonella is a major source of meat contamination and disease transmission. This study aimed to investigate biofilm inhibitory effects and mechanisms of clove essential oil (CEO) and oregano essential oil (OEO) at different concentrations on Salmonella Derby (S. Derby). Crystal viole...

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Bibliographic Details
Published in:Food science & technology 2022-06, Vol.162, p.113486, Article 113486
Main Authors: Liu, Yunge, Yan, Yuqing, Dong, Pengcheng, Ni, Laixue, Luo, Xin, Zhang, Yimin, Zhu, Lixian
Format: Article
Language:English
Subjects:
adhesion
beef
biochemical pathways
Biofilm
Clove essential oil
cloves
disease transmission
food industry
gentian violet
Inhibition mechanism
metabolism
oregano
Oregano essential oil
oregano oil
plankton
polymers
Salmonella Derby
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