Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat
- Author
- AKBAR, Ali1 2 ; ANIL KUMAR ANAL1
[1] Food Engineering and Bioprocess Technology, School of Environment, Recourses and Development, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani 12120, Thailand
[2] Department of Microbiology, Faculty of Life Science, University of Balochistan, Quetta, Pakistan - Source
Food control. 2014, Vol 38, pp 88-95, 8 p ; ref : 1/4 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Active packaging Electron microscopy Ready-to-eat meat Salmonella Staphylococcus aureus Zinc oxide nanoparticles
- Keyword (fr)
- Emballage actif Microscopie électronique Nanoparticule Salmonella typhimurium Staphylococcus aureus Viande volaille Zinc Bactérie Conditionnement Elément minéral Enterobacteriaceae Micrococcaceae Micrococcales Métal lourd Produit carné
- Keyword (en)
- Active packaging Electron microscopy Nanoparticle Salmonella typhimurium Staphylococcus aureus Poultry meat Zinc Bacteria Conditioning Inorganic element Enterobacteriaceae Micrococcaceae Micrococcales Heavy metal Meat product
- Keyword (es)
- Empaque activo Microscopía electrónica Nanopartícula Salmonella typhimurium Staphylococcus aureus Carne aves corral Zinc Bacteria Acondicionamiento Elemento inorgánico Enterobacteriaceae Micrococcaceae Micrococcales Metal pesado Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28387349
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodcont.2013.09.065 
https://dx.doi.org/10.1016/j.foodcont.2013.09.065
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