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International Journal of Radiation Biology Volume 89, 2013 - Issue 10
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RADIOSENSITIZATION OF BACTERIA BY ESSENTIAL OILS AND BACTERIOCINS

Effect of combination of essential oils and bacteriocins on the efficacy of gamma radiation against Salmonella Typhimurium and Listeria monocytogenes

Aude Ndoti-NembeResearch Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Institut Armand-Frappier, University of Quebec
,
Khanh Dang VuResearch Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Institut Armand-Frappier, University of Quebec
,
Nicolas DoucetINRS-Institut Armand-Frappier, University of Quebec, Laval, Quebec, Canada
&
Monique LacroixResearch Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Institut Armand-Frappier, University of QuebecCorrespondence[email protected]
Pages 794-800 | Received 27 Aug 2012, Accepted 11 Apr 2013, Published online: 14 May 2013

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Silpa S & Rupachandra S. (2022) Cyclic peptide production from lactic acid bacteria (LAB) and their diverse applications. Critical Reviews in Food Science and Nutrition 62:11, pages 2909-2927.
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Ma. del Rocío López-Cuellar, Adriana-Inés Rodríguez-Hernández & Norberto Chavarría-Hernández. (2016) LAB bacteriocin applications in the last decade. Biotechnology & Biotechnological Equipment 30:6, pages 1039-1050.
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Articles from other publishers (13)

Priyanka Gupta & Achyut Adhikari. (2022) Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities. Foods 11:12, pages 1760.
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Atieh Darbandi, Arezoo Asadi, Marzieh Mahdizade Ari, Elnaz Ohadi, Malihe Talebi, Masoume Halaj Zadeh, Amir Darb Emamie, Roya Ghanavati & Maryam Kakanj. (2021) Bacteriocins: Properties and potential use as antimicrobials. Journal of Clinical Laboratory Analysis 36:1.
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David Lynch, Colin Hill, Des Field & Máire Begley. (2021) Inhibition of Listeria monocytogenes by the Staphylococcus capitis - derived bacteriocin capidermicin. Food Microbiology 94, pages 103661.
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Magdalena A. Olszewska, Astrid Gędas & Manuel Simões. (2020) Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry. Food Research International 134, pages 109214.
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Chamssane Issouffou, Sajee Suwansri, Lakha Salaipeth, Konrad J. Domig & Noraphat Hwanhlem. (2018) Synergistic effect of essential oils and enterocin KT2W2G on the growth of spoilage microorganisms isolated from spoiled banana peel. Food Control 89, pages 260-269.
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Kayla Murray, Chelsey Tremblay, Amira Rghei & Keith Warriner. (2018) Challenges and options for enhancing Salmonella control in partially cooked breaded poultry products. Current Opinion in Food Science 20, pages 44-50.
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Harsh Mathur, Des Field, Mary C. Rea, Paul D. Cotter, Colin Hill & R. Paul Ross. (2017) Bacteriocin-Antimicrobial Synergy: A Medical and Food Perspective. Frontiers in Microbiology 8.
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Shenglin Yang, Zongfen Wu, Wei Lin, Longxin Xu, Long Cheng & Lin Zhou. (2016) Investigations into Salmonella contamination in feed production chain in Karst rural areas of China. Environmental Science and Pollution Research 24:2, pages 1372-1379.
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E.J. Quinto, J.M. Marín & D.W. Schaffner. (2016) Effect of the competitive growth of Lactobacillus sakei MN on the growth kinetics of Listeria monocytogenes Scott A in model meat gravy. Food Control 63, pages 34-45.
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Aude Ndoti-Nembe, Khanh Dang Vu, Jaejoon Han, Nicolas Doucet & Monique Lacroix. (2015) Antimicrobial Effects of Nisin, Essential Oil, and γ-Irradiation Treatments against High Load of Salmonella typhimurium on Mini-carrots . Journal of Food Science 80:7, pages M1544-M1548.
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Aude Ndoti-Nembe, Khanh Dang Vu, Nicolas Doucet & Monique Lacroix. (2015) Antimicrobial Effects of Essential Oils, Nisin, and Irradiation Treatments against Listeria monocytogenes on Ready-to-Eat Carrots . Journal of Food Science 80:4, pages M795-M799.
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Renato Severino, Giovanna Ferrari, Khanh Dang Vu, Francesco Donsì, Stéphane Salmieri & Monique Lacroix. (2015) Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157:H7 and Salmonella Typhimurium on green beans. Food Control 50, pages 215-222.
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. (2014) Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella, Yersinia, Shigella and Norovirus in bulb and stem vegetables, and carrots). EFSA Journal 12:12.
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