date:May 31, 2012
a entering the food chain.
Methodology and results
In this study, published in the Journal of Food Science, CPTVO examined at 37, 10, and 4C to determine its antimicrobial activity against the trio ofE. coliO157:H7 strains recovered from beef products.
The team examined how a range of dilutions of the essential oil - ranging from 0.2% to 25% or 0.1% to 10% performed. Plates were incubated at the three temperatures were and sampled hourly.
They found after 6 h at 37C, all strains were inhibit