The aim of this study was to assess the antimicrobial effects of myrtle ( L.) essential oil (EO) on pathogenic ( O157:H7 NCTC 12900; Listeria monocytogenes ATCC BAA-679) and spoilage microbiota in beef and determine its minimum inhibitory concentration (MIC) and antioxidant activity. The behavior of LAB, Enterobacteriaceae, spp.
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