Addition of phytochemical-rich plant extracts mitigate the antimicrobial activity of essential oil/wine mixtures against Escherichia coli O157:H7 but not against Salmonella enterica

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• 作者：Mendel Friedman ; ^{mendel.friedman@ars.usda.gov} ; Carol E. Levin ; Philip R. Henika
• 关键词：Oregano ; Thyme ; Apple skin ; Green tea ; Olive ; Polyphenol
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：562-565
• 全文大小：221 K
• 卷排序：73

文摘

Wine, essential oils (EO), and polyphenols have been shown to be antimicrobial. Wine with EO added was antimicrobial toward E. coli. We found adding a phytochemical-rich extract to that combination lowered the effect. This negative effect was not seen in Salmonella. Because phytochemicals are ubiquitous in foods, further research is warranted.